Vegan Polenta Pizza

From January 2013

This is awesome! I made the “crust” and put it in the fridge overnight. I will definitely be making this all the time. I got the recipe from http://withoutadornment.wordpress.com/2011/02/08/vegan-polenta-pizza/

Vegan Polenta Pizza

2 c. water 1 tsp. italian seasonings 1 1/2 tbsp. olive oil 1 scant tsp. kosher salt fresh pepper 3/4 c. cornmeal

1 leek, chopped 4 crimini mushrooms, sliced 1 portabello mushroom, sliced 1 piece of kale, cut into strips 2 – 3 tbsp. pine nuts 1 1/2 tbsp. olive oil Tomato paste Fresh parsley Salt and pepper to taste

Bring the water up to a boil. Add in the seasonings and olive oil.

Whisking constantly, pour cornmeal into water in a steady stream. Continue whisking for 5 – 7 minutes or until the polenta is creamy and thick. Add water if needed – I ended up adding about 1/3 c. more water.

Evenly distribute polenta between two 9″ cake pans. Using a spatula, spread out to about an even thickness.

Let polenta cool slightly, then stick both pans in the fridge for 30 minutes to allow the polenta to solidify.

Heat oven to 350F. Transfer polenta disks onto a baking sheet sprinkled with cornmeal.

Cook in oven for about 40 minutes and remove. Set aside.

While there is about 15-20 minutes left in the baking of the pizza crusts, toast the pine nuts in a frying pan until fragrant.

Heat up olive oil in the same frying pan. Saute the leek in the olive oil for a few minutes.

Add the mushrooms and sauté until cooked.

Add the kale and sauté until bright green.

Spread tomato paste onto polenta crusts, leaving 1/2″ uncovered. Add any spices you want to.

Sprinkle the tomato paste with pine nuts.

Arrange the vegetables on the crust. Make sure you evenly distribute the mushrooms and kale!

Cook pizza in oven for 10 – 15 minutes or until the kale starts toasting.

Sprinkle with salt and plenty of freshly ground pepper.