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Polenta Pizza

What you need: 

polenta (make using cornmeal, water, etc.)
veggies like mushrooms, onions, zucchini, eggplant, broccoli, tomatoes, etc.
vegan soy cheese, grated
splash of olive oil
tomato sauce
salt and pepper, to taste
1 or more cloves of garlic, crushed or minced

What you do: 

I made this up once day so don't have exact measures but its too easy to mess up anyway.. and you can make as much as you wish according to how many mouths need feeding. experiment according to your own tastes!
Prepare polenta howe'ver you like it. I like adding olive oil and garlic to it for extra tasty polenta! spread polenta mixture on sheet (or sheets if you're making more servings) of waxed paper or foil and allow to cool until firm. You can pop it in the fridge for quicker cooling if you wish.
Sauté whichever veggies you choose (except for tomatoes if you use them) in a frying pan with garlic, oregano, and a bit of olive oil. Season with salt and pepper to taste. be sure not to overcook the veggies!
Place polenta on lightly greased baking sheet. spread a bit of tomato sauce over cooled polenta. Spread veggies over top. If you use tomatoes, place a few sliced tomatoes on top of veggies. sprinkle grated soy cheese over top.
Put in preheated oven at about 350 degrees F until cheese is melted. slice and dive in! Note that this needs to be eaten with a knife and fork (a la gourmet style) because polenta is too soft (even when firm) to pick up and eat with your hands!

Preparation Time: 
Cooking Time: 


Super great, especially wth daiya "cheese"


what is polenta exactly?

Polenta is made from ground corn meal and water.  When boiled it becomes thick and creamy from all the startches that occur naturally in the corn.  Served warn, it's the texture of a hot cereal; Allowed to cool, it becomes firm and can be sliced into pieces and used as a base for other  yummy things.  You'll have the flavor of corn and whatever you've added (in this recipe, italian seasonings).  It's a staple in traditional italian cooking. 

Considered very "in" now, polenta has always been peasant food.  Inexpensive, filling, nutritious.


This is our new favorite work night recipe.  Fantastic!  Easy!  FAST!

I made a few changes....

To take the place of parmesan:  I put 1/4 cup of almonds, 1/2 nutritional yeast, 1 tsp salt in the vita mix; processed until it was a fine powder.

I used ready-made polenta (comes in big fat tubes in my local market) - I sliced it into rounds and fit them into a baking pan with sides, and then just kind of mushed them into shape to cover the bottom of the pan nicely and sprinkled with about 1/3 of the almond parm.  Put it in the oven while it was preheating and I was getting everything else ready.

Sauteed 1 zucchini, 1 sweet onion, and a portobella cut into chunks, until just soft. 

Pulled out the polenta.  Used 1 can of fire-roasted tomatoes (drained) on top, then put on the veggies and some chopped up kalamatas, then sprinkled the rest of the almond parm.  Back in the oven for 10 mins - ish.

Spectacular yummy dinner.  And just as spectacular for lunch the next day!

Never liked polenta before, and I'm so glad I gave this a try!


this was delicious. it didn't fall apart too badly, but i eat pizza with a fork and knife these days anyway. i added red pepper flakes to the polenta for a little extra kick. this is definitely going into regular rotation, thanks!


heartgoeshere, what brand of vegan cheese did you use? i cant find any cheese that taste good and like the real thing.


this came out delicious! it did fall apart as soon as it was out of the pan, but in spite of it looking messy it tasted great! i used artichoke hearts, zucchini, eggplant, mushrooms, onions, and carrots on top of garlic tomato sauce, then cut big chunks of tomatoes and smothered everything in cheese. so yummy!  :)

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