Polenta 'Pizza' with Kale Topping recipe and Basic Polenta recipe

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Polenta 'Pizza' with Kale Topping

 

1 recipe Basic Polenta, (soft version)

1 large bunch kale, (1 1/2 lbs.)

1 1/2 cups tomato sauce, homemade or store-bought

2/3 cup shredded mozzarella cheese, or soy cheese (3 oz.)

 

 

 

 

 

Lightly oil large nonstick baking sheet with sides. Set aside.

 

Make soft polenta. As soon as it is quite thick but still pourable, immediately

scrape warm polenta into center of prepared baking sheet, tilting sheet until

mixture forms large circle not quite 1/2-inch thick. Cool to room temperature,

about 30 minutes. Cover with plastic wrap and refrigerate at least 1 hour or up

to 24 hours.

 

Strip kale leaves from stems; tear leaves into large pieces. Transfer to large

bowl or sink of cool water and swish vigorously to remove sand and grit. Lift

out leaves; repeat washing as necessary.

 

In large pot, combine kale and 1 cup lightly salted water. Cover, bring to a

boil over medium-high heat and cook until tender but still somewhat chewy, about

10 minutes. Drain and cool, then squeeze out some but not all water. Transfer to

cutting board and coarsely chop.

 

Preheat oven to 400F. To assemble, spread 1/2 cup tomato sauce over polenta

crust, leaving 1/2-inch border. In medium saucepan, heat remaining tomato sauce;

stir in kale and heat through. Spread kale mixture over polenta, then sprinkle

with mozzarella (if using soy cheese, add a minute or two before pizza is done).

 

Bake until polenta crust is heated through, 15 to 20 minutes. Cut into wedges

and serve right away.

 

8 to 10 servings

 

Source: Vegetarian Times Issue: March 1, 2000 p.64

Formatted by Chupa Babi: 07.07.08

 

Nutritional Information

Per serving: Calories: 139 (18% fat), Protein: 5g, Total fat: 4g, Carbs: 30g,

Cholesterol: mg, Sodium: 413mg, Fiber: 5g, Sugars: g

 

When polenta is spread out on a baking sheet, it becomes stable enough to use as

a crust for ||pizza.|| The tasty kale topping can be sprinkled with cheese or a

cheese alternative. Try a rice-based Parmesan cheese or a vegan product like

provolone-flavored Veggie Slicesadd a minute or so before pizza is done to avoid

a chewy skin. Start this recipe several hours ahead so polenta has plenty of

time to firm. For variety, add any other favorite pizza toppings like sliced

olives, artichoke hearts, etc.

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Basic Polenta

1 1/2 cups yellow cornmeal

1 Tbs. olive oil or butter

1 1/4 tsp. salt

 

 

 

 

In medium nonstick saucepan, bring 4 1/2 cups cold water and salt to a boil over

medium heat. Gradually add cornmeal, stirring almost continuously with a wire

whisk. When mixture starts to thicken, stir in oil with a wooden spoon.

Reduce heat to low. Continue to stir until polenta is quite thick and creamy,

taking care to scrape entire bottom and sides of pan, about 30 minutes.

Soft version: Serve at once, use in recipes as directed, or hold over a pan of

simmering water for up to 1 hour.

Firm version: Immediately scrape warm mixture into lightly oiled 9 x 5-inch loaf

pan. Cool to room temperature, about 30 minutes. Cover with plastic wrap and

refrigerate overnight.

 

6 servings

Soruce: Vegetarian Times Issue: March 1, 2000 p.62

Formatted by Chupa Babi: 07.07.08

 

Nutritional Information

Per serving: Calories: 146, Protein: 3g, Total fat: 3g, Carbs: 27g, Cholesterol:

0mg, Sodium: 445mg, Fiber: 3g, Sugars: 0g

 

These are the basic proportions for making polenta, which can change character

according to the kind of cornmeal used and the ratio of cornmeal to water.

Polenta should be stirred almost continuously, though you can be somewhat more

relaxed about it if you use a nonstick saucepan. As polenta starts to thicken,

it tends to splatterso wear an oven mittbut once it is quite thick, it is less

likely to jump out of the pan.

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