Happy Herbivore Recipe

Polenta Pizza

Servings: 4

This pizza is very delicate, so you'll need it with a fork, but it's a great way to use up all your leftover veggies! Cleaning out the fridge has never been so easy or fun! Pizza sauce may be substituted for the marinara.

Picture of Polenta Pizza

Additional Info

Recipe added on December 10, 2009 by

Ingredients

Instructions

Grease a 13x 9 casserole dish and set aside. Whisk the water, non-dairy milk, cornmeal, salt, and seasoning in a saucepan and bring to a boil. Reduce heat to low and continue to cook, constantly stirring, until it becomes thick, like a heavy oatmeal. Pour the mixture into the casserole dish, spreading out evenly and patting down firmly but gently using a spatula. Cover and refrigerate until it sets, about an hour. Preheat oven to 450 F. Remove covering and bake polenta completely uncovered for 25 minutes. Remove and add a thin layer of sauce and your toppings. Careful not to use too much sauce or it will be soggy. Bake another 10-15 minutes, until vegetables are cooked but still crisp and polenta is crisp along the edges. Serve immediately.

Nutritional Information

  • Serving Size: 1
  • Servings Per Batch: 4
  • Amount Per Serving
  • Calories 175
  • Fat 2.90g
  • Carbohydrate 32.20g
  • Dietary Fiber4g
  • Sugars10.50g
  • Protein6g

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