Once you get the crust right, you can put anything on top. Sometimes I add pancetta or sausage if I don't mind some meat, or a fried egg on top is nice too.
Adapted from NY Times Cooking. The photo is theirs.
Ingredients
1 cup dry polenta
4 cups water or vegetable broth
1 Tbl. olive oil
Salt & Pepper
4 cups fresh spinach leaves
1 cup shredded mozzarella
Grated parmesan
Other optional toppings: cherry tomatoes, mushrooms, sausage, pancetta, broccoli, etc.
Instructions
Bring 4 cups water or broth to a boil. Slowly add the polenta, stirring to make sure it's combined and not in clumps. Lower heat to a simmer and cook until the polenta gets thick (about the consistency of oatmeal), stirring occasionally. This will take 15-20 minutes.
When the polenta is thick and looks pretty smooth, stir in 1 Tbl. olive oil and some salt and pepper. If it seems too thick to spread, add a little more water and stir it in well.
Line a baking sheet with parchment paper (or spray with nonstick cooking spray). Pour the polenta onto the paper and smooth it out flat, to about 1/4" thickness. Cover it lightly and put in the refrigerator for about an hour to get firm (you can do this as much as a day ahead).
Preheat the oven to 425 degrees.
Put the polenta into the preheated oven and cook for about 25-30 minutes until it gets browned and crispy on the edges.
Meanwhile, saute the spinach in a large pan until wilted. Season well with salt and pepper.
Remove polenta from the oven. Sprinkle with the shredded cheese and evenly distribute the spinach on top. Add other toppings as you wish. Place back in the oven and cook another 10 minutes or until the cheese has melted and all the toppings are hot.
Cut into pieces and serve hot with parmesan sprinkled on top.
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