Polenta Pizza-PCRM KickStart
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup dry polenta (see glossary)½ teaspoon salt½ teaspoon dried thyme½ teaspoon dried oregano10 sun-dried tomato halves1 large onion, finely chopped9 - 10 large garlic cloves, chopped, divided½ lb. mushrooms, chopped12 ounces roasted red peppers, finely chopped1 cup tomato sauce3 teaspoons dried basil, divided1 lb. firm tofu1 ½ tablespoons white miso1 tablespoon tahini (sesame seed butter)2 10-ounce package frozen chopped spinach, thawed2 teaspoons balsamic vinegar1 tablespoon reduced-sodium soy sauce⅛ teaspoon black pepper
Whisk polenta into 5 cups water, then add salt, thyme, and oregano. Simmer over medium heat, stirring often, until very thick, about 25 minutes. Spread in an even layer, about 1/4-inch thick, on a large baking sheet. Cool.
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 3–4 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.
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 3–4 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.
Nutritional Info 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
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