Polenta "Pizza" w Spinach and Mozzarella

1/2 c almond milk, unsweetened original
1 c dry polenta
1/2 c chopped onion
4 c baby spinach, raw
1 c part-skim mozzarella
2 tbsp evoo

1. Heat oven to 450 degrees; brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.

2. Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).

3. Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put saute onions and spinach.
4. Take polenta out of oven, sprinkle with cheese, then spread onion and spinach evenly on top of cheese; drizzle with some olive oil. Put pizza back in oven for two minutes, or until cheese begins to melt and vegetables are warmed through. Cut into slices and serve hot or at room temperature.

Variation: Before you put polenta in oven, top it with thin slices of fresh mozzarella, two or three thinly sliced Roma tomatoes or a bit of tomato sauce, and a handful of fresh basil leaves. Can also use gorgonzola cheese above instead of mozz (I prefer mozz).

Number of Servings: 4

Recipe submitted by SparkPeople user SUSAN1019.