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Polenta Pizza


A fun, healthful way to enjoy pizza without white flour and mounds of fatty cheese.


3 tsp
extra-virgin olive oil (divided)
1 medium
onion, chopped
1 clove
garlic, minced (or double amount to taste)
1 tbsp
fresh oregano (or use 1 teaspoon dried)
1 tbsp
fresh basil (or use 1 teaspoon dried)
1⁄2 medium
1⁄2 medium
1 medium
patty-pan squash
1⁄2 medium
green pepper
1 1⁄2 cup
chunky tomato sauce
3 cup
boiling water
1 tsp
sea salt
1 tsp
extra-virgin olive oil or butter
1 cup
1 tbsp
Parmesan cheese


Preheat oven to 350° F. Heat 2 teaspoons oil in a skillet. Sauté onion until soft. Add garlic and herbs; sauté a few minutes more. Cut zucchini, eggplant, squash and pepper into ½-inch cubes. Put vegetables, onion mixture and tomato sauce into a lightly-oiled 8-by-8-inch pan. Cover and bake for 1 hour. While the vegetables bake, prepare the polenta. Bring water to a rapid boil. Add salt and remaining 1 teaspoon oil. Slowly add polenta, stirring continuously with a whisk. Lower heat and continue stirring in a clockwise motion with a wooden spoon for 10-15 minutes until mixture can hold the spoon upright on its own. Lightly oil an 10-inch pie plate or 8-by-8 pan. Pour polenta into pan and smooth the top. Sprinkle parmesan on top and bake for 30 minutes. Remove both dishes from oven. Spoon tomato vegetable mixture on top of the baked polenta. Cut into slices and serve with grated cheese on top if desired.

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Polenta Pizza
SourceRecipe republished with permission from Bastyr faculty member Cynthia Lair's (Feeding the Whole Family.
Prep time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes