Polenta Mushroom Pizza
Ingredients:
1 cup polenta
4 cups water
1 tbl nutritional yeast
¾ cup onion, small diced
2 garlic cloves, minced (2 tsp)
1- 28 ounce can 100% organic whole peeled tomatoes no-salt added
1 tsp oregano
¼ tsp crushed red pepper flakes
8 oz mushrooms (button or cremini)
Freshly ground black pepper
Fresh basil or arugula
Directions:
Preheat oven 425°F
• Bring the water to a boil in a medium saucepan over medium-high heat. Whisk in the polenta.
Reduce the heat to low and continue to whisk polenta until slightly thickened and no
longer sticking to the bottom of the pan, 2 to 3 minutes. Continue cooking, stirring and
scraping the sides of the pan, until the polenta is soft and creamy, 25 to 30 minutes total.
• Stir in the nutritional yeast during the last few minutes of cooking polenta.
• Once polenta is cooked, spread evenly out on a parchment lined baking sheet about ½” thick.
• Cover baking sheet with plastic wrap and leave on the counter for at least 1 hour until
becomes firm. Alternatively you can refrigerator until it is firm (ok to leave overnight, too).
• In a medium, heavy-bottomed saucepan, water/broth sauté onions, cook until they become
transparent, 5-7 minutes. Add minced garlic and cook for another few minutes.
• Add the tomatoes (with their juices), oregano and red pepper flakes.
• Simmer sauce over medium-high heat, then lower the heat to keep the sauce at a slow,
steady simmer for about 45 minutes. Scrape the sides of pan and stir occasionally, crush
the tomatoes against the side of the pot to make sure you have no whole pieces.
• Slice mushrooms and water/broth sauté for 5-8 minutes, let all moisture evaporate.
Season with black pepper, take off from heat and set aside.
• Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp
on the edges. Pull crust out of oven, top with sauce and mushrooms, cook for additional
10-15 minutes. Remove from oven, let rest for 5 minutes, and top with fresh basil or arugula
before cutting and serving.