Bring the lightly salted water almost to a boil. Gradually pour in the cornmeal, stirring quickly with a wooden spoon. Cover the pot with a damp kitchen towel and then place the lid on top to seal it well. Reduce the heat to low, using a heat diffuser if you have one. Cook for 40 minutes without ever opening the lid.

Grease a baking pan with a little olive oil and pour in the polenta. Flatten it with a spoon to shape it like a pizza. Let it cool slightly so it firms up, then top with mozzarella, tomatoes, olives, oregano, a drizzle of olive oil, and a pinch of salt.

Bake at the highest temperature for about 15 minutes until the "pizza" is ready!

Note: The amount of water depends on your preference—use less for a drier polenta. You can also change up the toppings as you like. This classic polenta pizza can become capricciosa, with mushrooms, four cheeses, and more.