Polenta Pizza

• Total time: – min
• Cook time: – min
• Prep time: – min

• 1½ cups water
• 1½ cups nondairy milk
• ¾ cups cornmeal
• 1 tbsp Italian seasoning
• 1 tsp salt
• ¼ tsp black pepper
• ½ cup marinara sauce
• 2 cups mixed vegetables

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.

Servings per batch: 4

• Calories: 175
• Fat: 2.90g
• Carbohydrate: 32.20g
• Dietary Fiber: 4g
• Sugars: 10.50g
• Protein: 6g