Veggie Lover's Polenta Pizza
Prep time: 
Cook time: 
Total time: 
  • 2 tablespoons extra virgin olive oil
  • ½ cup grated parmesan cheese
  • 2½ cups water
  • sea salt and pepper as desired
  • 1 cup coarse cornmeal
  • 2 cups arugula
  • ½ cup black olives, chopped
  • 1 cup leeks, chopped
  • 1 roma tomato, chopped
  • 1 cup fresh mozzarella cubes
  • ¾ cup ricotta cheese
  • ½ cup fresh basil, cut into ribbons
  1. Put olive oil on a cookie sheet. Spread around to cover. Heat oven to 400 degrees F.
  2. In a small saucepan, combine water and salt. Bring to a boil, reduce heat to medium, and add cornmeal, whisking the entire time to prevent lumps. Simmer on low, whisking frequently, until thick. Add parmesan cheese and extra water, if needed. Pour polenta onto baking sheet and form into either a circle or rectangle to resemble a pizza.
  3. Put polenta in oven and bake for 30 to 40 minutes, or until it begins to brown and crisp on edges.
  4. Put one tablespoon olive oil in a large frying pan. Add the leeks and cook, stirring occasionally, until soft.
  5. Take polenta out of oven, and flip if necessary. Put back in the oven for about 15 minutes to crisp the other side. Sprinkle with fresh mozzarella cheese, ricotta cheese, and the veggies. Put pizza back in oven for two minutes, or until cheese begins to melt and the toppings are warmed through. Cut into slices and serve hot or at room temperature. Top with grated Parmesan cheese and crushed red pepper flakes, if desired.
Recipe by BMoore Healthy at