Broccoli & Tomato Polenta Pizza

Standard

FOR THE POLENTA

2 1/2 cups waters

1 cup organic cornmeal

1/2 cup coconut milk

1 tsp sea salt

1/4 tsp black pepper

FOR THE TOPPINGS

1 1/2 cups steamed broccoli florets

1 1/4 cups fresh tomato and herb sauce

1 1/2 cups fresh baby spinach

10 grape tomatoes, halved

1/4 lb fresh mozzarella (about 1 1/2 cups when torn into pieces)

Olive oil for coating

  • Brush bottom of a baking sheet with olive oil
  • Bring water, coconut milk, salt and pepper to a boil
  • Quickly reduce heat to medium, then whisk in cornmeal and stir continuously for 12-15 minutes, until thick and creamy
  • When cooked, spread onto greased baking sheet until about 1/2 inch thick (mine covered about 3/4 of the sheet)
  • Cool in fridge for 1 hour
  • After an hour preheat oven to 450 degrees
  • Bake polenta for 20 minutes
  • Remove from oven, spread the sauce over polenta, then add spinach, broccoli and tomatoes and then top with mozzarella

          

  • Bake for 8 minutes, then place under broiler for 2 minutes
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About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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