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Nutrition Facts
Servings unknown. We can't calculate nutritional facts without knowing how many people this recipe serves. Add servings information. The following items or measurements are not included below: soy mozzarella cheese vegetarian pizza sauce 1 tablespoon italian seasoning
Calories 1057
Calories from Fat 98		(9%)
Amount Per Serving		%DV
	Total Fat 10.9g	16%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 5.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 163mg		6%
Potassium 2938mg		83%
Total Carbohydrate 220.9g		73%
	Dietary Fiber 28.5g	113%
	Sugars 20.8g
Protein 35.0g		69%
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Polenta Pizzarina

Recipe #3455 | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Cyclopz
Oct 17, 1999

Here's a recipe for a healthy and interesting pizza alternative.

Servings unknown Correct this (change servings and units)

Ingredients

2 quarts water
2 cups polenta
16 ounces soy mozzarella cheese
1/2 teaspoon dried chili pepper flakes
1/2 cup vegetarian pizza sauce
2 large tomatoes, rinsed (not-quite-ripe)
1 large green pepper, rinsed and de-seeded
1 (12 ounce) box mushrooms, wiped clean
1 tablespoon italian seasoning or pizza seasoning
non-fat cooking spray

Directions

1
Preheat oven to 350F.
2
Put water in a large pot or Dutch oven and bring to a boil over high heat. Meanwhile grate the soy cheese and set aside. When water is boiling, slowly pour in the polenta while stirring at the same time. Reduce heat to medium-low and continue stirring the polenta every few minutes to avoid lumps and prevent schorching.
3
You may want to partially cover the pot with a lid as the polenta tends to start spitting as it thickens.
4
It should take about 20 minutes for the polenta to become as thick as porridge. In the meantime, finely chop the green pepper and slice the mushrooms and tomatoes.
5
Heat some non-fat cooking spray in a frying pan, add peppers and mushrooms and saute a few minutes over medium heat until the juices have been released.
6
Drain off excess juice. When the polenta has thickened, turn off heat and stir in half of the grated soy mozzarella and all of the dried pepper flakes.
7
Transfer the polenta to a 10" by 15" rectangular glass or stainless steel oven pan and spread out evenly.
8
Let cool for 15 minutes while you take a break.
9
When the polenta has sufficiently cooled, spread the pizza sauce evenly over the top, followed by the tomato slices, green peppers and mushrooms.
10
Sprinkle remainder of the soy mozzarella on top of the vegetables, followed by the Italian seasoning.
11
Place dish in oven on lower rack and bake 15-20 minutes until heated through and cheese has melted.
12
Suggestions Cut polenta pizza into eight squares and serve immediately, by itsel f or with a mixed green salad.
13
* Polenta is coarsely ground yellow corn.
14
It can be found in most health food stores, vegetarian grocery stores and Spanish grocers.
15
Soy mozzarella cheese can be found in most health food and vegetarian grocery stores.