Polenta pizzarina
Polenta pizzarina recipe in the pizza category
Recipe ingredients:
- 2 quarts water
- 2 cups polenta
- 16 ounces soy mozzarella cheese
- 1/2 teaspoon dried chili pepper flakes
- 1/2 cup vegetarian pizza sauce
- 2 large, not quite ripe tomatoes, rinsed
- 1 large green pepper, rinsed and deseeded
- 12 ounces box mushrooms, wiped clean
- 1 tablespoon italian or pizza seasoning
- Non fat cooking spray
Recipe method:
- Preheat oven to 350 degrees F.
- Put water in a large pot or dutch oven and bring to a boil over high heat.
- Meanwhile grate the soy cheese and set aside.
- When water is boiling, slowly pour in the polenta while stirring at the same time.
- Reduce heat to medium low and continue stirring the polenta every few minutes to avoid lumps and prevent schorching.
- You may want to partially cover the pot with a lid as the polenta tends to start spitting as it thickens.
- It should take about 20 minutes for the polenta to become as thick as porridge.
- In the meantime, finely chop the green pepper and slice the mushrooms and tomatoes.
- Heat some non fat cooking spray in a frying pan.
- Add peppers and mushrooms and saute a few minutes over medium heat until the juices have been released.
- Drain off excess juice.
- When the polenta has thickened, turn off heat and stir in half of the grated soy mozzarella and all of the dried pepper flakes.
- Transfer the polenta to a 10 x 15 inch rectangular glass or stainless steel oven pan and spread out evenly.
- Let cool for 15 minutes while you take a break.
- When the polenta has sufficiently cooled, spread the pizza sauce evenly over the top, followed by the tomato slices, green peppers and mushrooms.
- Sprinkle remainder of the soy mozzarella on top of the vegetables, followed by the italian or pizza seasoning.
- Place dish in oven on lower rack and bake 15 to 20 minutes until heated through and cheese has melted.
Tags: polenta, pizzarina, recipe, pizza, recipes, cooking