Polenta Pizza

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Instead of the traditional pizza crust, creamy polenta is used. The mild taste of the polenta will give the pizza an entirely different flavor.

Ease: super quick Type: entree Prep Time: 15 minutes Total Time: 25 minute Yield: 6-8 people

Cook's notes

When choosing a tomato sauce, make sure that it is low sodium and low sugar and that it does not have a preservatives or chemicals. For a half cup serving,it should not have more than 280 mg sodium or 5 g of sugars. I like Amy's low sodium Marinara (not kosher certified.) Also, Whole Foods makes, under the 365 brand, Organic Fat free pasta sauce that is pretty good. It has 8 g sugars, but according to the ingredients listed, they are not occurring from added sweeteners but rather from carrot powder. It is Circle U Kosher.

Most left over vegetables would make a great topping. Just slice them and spread around the pizza top before you bake. You can also top with sliced tofu hot dogs or canned, sliced olives.

Ingredients

2 c polenta (a.k.a. cornmeal)
5 c water
1/4 t sea salt
1 1/2 c pasta sauce
6 - 8 oz. shredded or thinly sliced mozzarella or soy cheese
1 c roasted vegetables or leftover cooked vegetables (optional)
4 sliced tofu hot dogs (optional)
1/2 c canned chopped olives (optional)

Steps

• Preheat oven to 350° F
• Place polenta, water and sea salt into a medium sized sauce pan and bring to a boil. Immediately reduce heat to simmer. Stir often and simmer until all of the water is absorbed and polenta is tender, about 8 minutes. Spread polenta evenly into a 9"x13" baking dish. Polenta will become hard and molded to pan shape.
• Evenly spread pasta sauce over polenta. Spread cheese and add desired toppings. Bake in oven until the cheese is melted, and toppings are hot, about 10 minutes.

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