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Polenta Sheese Pizza

I recently bought some Gouda Style Sheese from Rabbit Food Grocery (Austin’s vegan grocery store that I wrote about in this post).

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As an experiment to see how it would melt, I decided to make a polenta pizza. The Sheese didn’t get as goey and melty as Daiya cheese gets, but the pizza turned out great. I would definitely make it again – maybe with a different flavor next time just for fun.

A polenta pizza doesn’t really require a recipe. In fact, the best part about making a polenta pizza is that you can adapt it so many different ways. As long as you have a little bit of cornmeal, you can make toppings from whatever whatever ingredients you have lying around.

I’ve made polenta pizza before and it always comes out slightly different (and delicious) every time. Here’s what I did this time:

1. Preheat oven to 450 degrees.

2. Shred Sheese

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3. Boil about 2 1/2 cups of water (or a mixture of water and non-dairy milk of your choice). Add 1 cup coarse cornmeal and stir constantly until it resembles the texture of thick oatmeal. Add more water if necessary and if you want, add a few spoons of Earth Balance, salt, and pepper for extra flavor.

4. Spread polenta evenly over a greased baking pan. Put in oven and bake for about 20 minutes (or until it gets slightly brown and crispy)

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5. Spread tomato sauce on top (I made mine with garlic, onions, peppers, tomato paste, fresh tomatoes, sea salt, black pepper, and fresh oregano, thyme, margoram, and rosemary from the garden).

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6. Sprinkle a little bit of Sheese on top.

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7. Put your veggies on top (I used spinach, swiss chard, peppers, mushrooms, green onions, and grape tomatoes).

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8. Coat everything with more Sheese.

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9. Put pizza back in oven for a few minutes (just enough so the veggies cook and the cheese melts).

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10. Eat a tasty piece of polenta pizza with fresh salad on the side.

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Leave a comment

2 Comments

  1. Looks yummy!

    Thanks for posting the recipe! :)

  2. Rhianon

     /  February 22, 2012

    OK, this makes me really hungry, but is the taste comparable to Daiya? I realize you said it doesn’t melt as well, but how is the flavor? Different but equal, good for different kinds of things…?

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