Friday, November 8, 2013

polenta pizza

I made polenta pizza for dinner and it is something everyone loved, so I thought I would share. Polenta is a nice alternative to a wheat crust. While it isn't as crispy, it still has that 'pizza' tone. Small slices are able to be picked up,  though you may prefer using a fork. The tomato and carrot sauce is full of flavor, thick and slightly sweet from the carrots. You'll have a bit of sauce left over, perfect for a serving of pasta, or croustini.  I served this with a simple romaine salad.

for the polenta:
1 3/4 cup polenta
5 cups of vegetable broth
1TB butter

Cook the polenta in the broth until done, and then stir in the butter and season with salt and pepper if needed. Pour onto an oiled cookie sheet, and spread with the back of a spoon and your hands to cover the bottom of the tray. Bake at 350 for 30 minutes.
Meanwhile make the sauce (of course you can just sauce from a jar) and sauté any vegetables you like: I had shitake mushrooms, red pepper, red onion, and lots of fresh basil.

For the sauce:
1 can of tomato sauce
2 carrots, roughly chopped
1/2 of a small onion, roughly chopped
2 cloves garlic, chopped
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1 TB tomato paste, optional
1 tsp agave
Puree these ingredients in a food processor or blender, I used my blend tec. Simmer for15-20 minutes. You'll end up with a thick and rich, slightly sweet from the carrots, sauce.

Top the polenta with vegetables and drizzle with queso, or daiya cheese. I recommend the queso, if you have time. Turn the oven up to 375 and bake again for about 15 minutes.

Here's another version with peppers, cauliflower, zucchini, and, shitake.

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