Polenta Pizzarina Recipe

Ingredients:

2 cups polenta
2 quarts water
16 ozs. soy mozzarella cheese
1/2 cup vegetarian pizza sauce
12 ozs. Box of mushrooms, wiped clean
1/2 tsp. dried chili pepper flakes
1 tbsp. Italian or pizza seasoning
2 large, not-quite-ripe tomatoes, rinsed
1 large green pepper, rinsed and seeded
Non-fat cooking spray

Directions:

Oven should now be preheated around 350′ F. Inside a dutch oven or big pot, bring the 2 quarts water to boiling state on high flame. In the meantime, soy cheese should be grated and then set this aside.

When the water boils, little by little add in polenta and stir it continuously. Then reduce the heat around medium-low all the while still stirring so that polenta does not become lumpy and will not be burned.

You might have to cover pot partially because polenta might start to spit as they thicken.

It will take around 20 mins. of cooking before polenta thickens into a porridge-like consistency. Meanwhile chop green peppers finely and cut mushrooms into slices as well as the tomatoes.

In a skillet, heat non-fat cooking oil and then saute the slices of mushrooms & peppers on medium flame or just until juices are released. Juicy excess should be drained.

If polenta becomes thick, turn heat off and then put in 1/2 of grated mozzarella & 1/2 teaspoon of dried flakes of pepper. Prepare a 10×15-inch stainless steel pan or rectangular glass and evenly spread polenta over. Cool polenta for about 15 mins. and then have a short break.

After polenta cools down, evenly spread vegetarian sauce on top and then follow with the mushroom and green pepper mixture and slices of tomato. Layer the remaining mozzarella cheese and follow with seasoning (Italian).

Bake in oven’s lower rack for about 15 to 20 mins. until cheese melts and pizza is heated all over.