Polenta Pizza
Pizza won the vote in this week’s NutriPic on our Facebook page, so I’ve made this deliciously healthy polenta pizza – and it tastes just as good as it looks. You can use any toppings you like I’ve gone for asparagus and nutritional yeast. It makes a great healthy meal for the kids and it’s far more nutritious than a regular pizza.
To vote in next week’s NutriPic head over to our Facebook page and tell us what recipe you’d like on the blog next week.
Serves 2
Ingredients:
1 cup/160g of polenta
700ml vegetable broth
1/2 tsp. oregano
1/2 tsp. basil
2 cloves of garlic, crushed
1 x 400g can chopped tomatoes
16 asparagus stalks
1 tbsp. nutritional yeast
Method:
- Preheat the oven to 190C.
- Add the vegetable broth, polenta oregano and basil to a saucepan then heat on a medium heat for 10 minutes (until thickened), stirring occasionally.
- Remove from heat and add to a cake tin – spread out evenly. Refrigerate for at least 20 minutes (until it has hardened).
- Remove from the refrigerator and carefully tip the polenta out of the tin and onto a baking tray. Bake for 10 minutes.
- Meanwhile add the can of tomatoes and crushed garlic to a saucepan and leave on a medium heat for 5-10 minutes.
- Remove the polenta base from the oven and add the tomato mixture on top, spread it out evenly, then add the asparagus stalks and sprinkle over the nutritional yeast. Bake for another 10-15 minutes.
- Remove from the oven and add another sprinkle of nutritional yeast then serve.
Krazy Kiwi x
Summary
Recipe Name
Polenta Pizza Recipe
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