- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 133.8
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 436.4 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 3.9 g
- Protein: 10.1 g
Polenta Pizza-PCRM KickStartSubmitted by: CHEDISKY
IntroductionAlthough this recipe involves some extra effort, it is not difficult, and the results are well worth it. Although this recipe involves some extra effort, it is not difficult, and the results are well worth it.
1 cup dry polenta (see glossary)
½ teaspoon salt
½ teaspoon dried thyme
½ teaspoon dried oregano
10 sun-dried tomato halves
1 large onion, finely chopped
9 - 10 large garlic cloves, chopped, divided
½ lb. mushrooms, chopped
12 ounces roasted red peppers, finely chopped
1 cup tomato sauce
3 teaspoons dried basil, divided
1 lb. firm tofu
1 ½ tablespoons white miso
1 tablespoon tahini (sesame seed butter)
2 10-ounce package frozen chopped spinach, thawed
2 teaspoons balsamic vinegar
1 tablespoon reduced-sodium soy sauce
⅛ teaspoon black pepper
Soak sun-dried tomatoes in boiling water until soft, about 10 minutes. Chop and set aside.
Heat 1/2 cup water and cook onion, 6 cloves garlic, and mushrooms until soft, about 5 minutes. Add tomatoes, roasted peppers, tomato sauce, and 1 teaspoon basil. Simmer 5 minutes.
Place tofu in a clean dishtowel and squeeze to remove some of the water. Transfer to a food processor. Add miso, remaining 2 teaspoons basil, and tahini. Process until completely smooth.
Heat 1/4 cup water in a large skillet, then add remaining 3â€“4 cloves garlic. Cook 1 minute, then add spinach, vinegar, soy sauce, and black pepper. Cook, stirring often, until all the liquid is evaporated.
Preheat oven to 350°F.
To assemble pizza: spread tofu mixture evenly over polenta. Top with spinach, then sprinkle with tomato sauce. Bake for 20 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user CHEDISKY.