Wednesday, March 4, 2015

polenta pizza pie

I heart polenta. I have been using polenta lately to keep things interesting. I like using it instead of rice or quinoa topped with curried veggies, or even as a hot sweet breakfast porridge with swirls of honey and fresh fruit. But now I have taken it to a new level; polenta pizza.

I'm not sayin' it's easy. Polenta takes some time and effort, but its hearty, delicious, and it may be something you've never had before. That is always a good reason to give something a try.

Gluten free + vegan polenta pizza pie

  • 1 cup polenta (cornmeal)
  • 2 cups water
  • 2 cups veggie broth

That is seriously all that's in it. I have read a lot of recipes that add oil, butter, or cheese (like grits) but I honestly don't think its necessary, especially if you are loading it up with pizza toppings! Once you have cooked the polenta it needs to set for at least two hours, so I recommend making it in the morning before work, or even the night before.

Bring water and broth to a boil, add polenta. Whisk at a boil until it becomes thick, just a few minutes, turn down to a simmer. This is where the hard work comes in. The polenta needs to cook for about 30 minutes, and to avoid getting lumps you need to be whisking frequently. I suggest having a glass of wine in one hand, or, if you are making it in the morning (which is a good idea so it's already set when you get home from work) maybe a coffee.

Polenta will be cooked  after 30 minutes but it is always a good idea to taste test. It should be super thick and creamy, not gritty at all. Line a pie pan with parchment paper. When polenta is ready pour into pie pan and spread evenly to edges with a spatula. Now pop it in the fridge to allow to set.

After at least two hours your polenta crust should be fairly easy to transfer out of the pie pan and onto a cookie sheet or pizza pan. Pre heat oven to 350 and bake crust for 45 min, flipping after 30 min. (flipping it is easier than it sounds, it's fairly manageable)

Now, choose your toppings...

I used 2 Tbsp tomato sauce, fresh arugula, mushrooms, red onion, and vegan Daiya cheese (mozz style shreds). Spread sauce thinly on crust, cover with veggies and top with cheese. Bake for 15 minutes or until cheese is melty and veggies are cooked enough.

I was able to move my whole pizza from cookie sheet to cutting board no problem, and the pieces held together so well! No fork required! I can't wait for the leftovers at lunch tomorrow!

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