I heart polenta. I have been using polenta lately to keep things interesting. I like using it instead of rice or quinoa topped with curried veggies, or even as a hot sweet breakfast porridge with swirls of honey and fresh fruit. But now I have taken it to a new level; polenta pizza.
I'm not sayin' it's easy. Polenta takes some time and effort, but its hearty, delicious, and it may be something you've never had before. That is always a good reason to give something a try.
Gluten free + vegan polenta pizza pie
- 1 cup polenta (cornmeal)
- 2 cups water
- 2 cups veggie broth
That is seriously all that's in it. I have read a lot of recipes that add oil, butter, or cheese (like grits) but I honestly don't think its necessary, especially if you are loading it up with pizza toppings! Once you have cooked the polenta it needs to set for at least two hours, so I recommend making it in the morning before work, or even the night before.
Bring water and broth to a boil, add polenta. Whisk at a boil until it becomes thick, just a few minutes, turn down to a simmer. This is where the hard work comes in. The polenta needs to cook for about 30 minutes, and to avoid getting lumps you need to be whisking frequently. I suggest having a glass of wine in one hand, or, if you are making it in the morning (which is a good idea so it's already set when you get home from work) maybe a coffee.
Polenta will be cooked after 30 minutes but it is always a good idea to taste test. It should be super thick and creamy, not gritty at all. Line a pie pan with parchment paper. When polenta is ready pour into pie pan and spread evenly to edges with a spatula. Now pop it in the fridge to allow to set.