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Recipes | Polenta Pizza

Polenta Pizza

A fun, healthful way to enjoy pizza without white flour and mounds of fatty cheese.

Preparation time: 1 hour
Makes: 8 slices

  • 2 tsp extra-virgin olive oil
  • 1 onion, chopped
  • 1-2 garlic cloves, minced
  • 1 Tbsp fresh or 1 tsp dried oregano
  • I Tbsp fresh or 1 tsp dried basil
  • ˝ of a medium zucchini
  • ˝ of an eggplant
  • 1 patty-pan squash
  • ˝ of a green pepper
  • 1 ˝ cups chunky tomato sauce
  • 3 cups boiling water
  • 1 tsp sea salt
  • 1 tsp extra-virgin olive oil or butter
  • 1 cup polenta
  • 1-2 Tbsp parmesan cheese

Optional garnish

  • 8 Tbsp grated jack cheese

Preheat oven to 350° F. Heat oil in a skillet. Sauté onion until soft. Add garlic and herbs; sauté a few minutes more. Cut zucchini, eggplant, squash and pepper into ˝-inch cubes. Put vegetables, onion mixture and tomato sauce into a lightly-oiled 8-by-8-inch pan. Cover and bake for 1 hour.

While the vegetables bake, prepare the polenta. Bring water to a rapid boil. Add salt and oil. Slowly add polenta, stirring continuously with a whisk. Lower heat and continue stirring in a clockwise motion with a wooden spoon for 10-15 minutes until mixture can hold the spoon upright on its own. Lightly oil an 10-inch pie plate or 8-by-8 pan. Pour polenta into pan and smooth the top. Sprinkle parmesan on top and bake for 30 minutes.

Remove both dishes from oven. Spoon tomato vegetable mixture on top of the baked polenta. Cut into slices and serve with grated cheese on top if desired.

For babies 6 months & older
Reserve some of the zucchini, steam it and puree.

Variation for children
Some may prefer a slice of the plain baked polenta.

Reprinted with permission from Feeding the Whole Family by Cynthia Lair.

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