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We love using polenta cornmeal as a delicious alternative to traditional pizza dough. Its bright yellow colorÿmakes it a beautiful canvas for toppings galore. Stacked with gorgeous vegetables and sprinkled with nutritional yeast and walnuts, this polenta cornmeal with pizza flavors is hearty, decadent and positively glowing.

 

INGREDIENTS
5 cups water 1 cup green lentils 1 cup polenta cornmeal 4 garlic cloves 3 cups no-salt canned diced tomatoes 2 teaspoons dried basil 2 teaspoons dried oregano 4 cups spinach ¬ cup nutritional yeast ¬ cup walnuts Salt & pepper to taste (optional) Chili pepper flakes to taste (optional)

 

DIRECTIONS
Heat the water in a saucepan on medium. Once boiling, whisk in the polenta. Turn the heat down to medium low and cover.ÿMix the polenta every few minutes while it cooks, preventing caking or sticking to the pan. This will take about 10-15ÿminutes to become soft. Add extra water or oil if needed to create a creamy consistency. It will firm as it cools. Season with salt and pepper when it?s finished. Start the green lentils as soon as the polenta cornmeal starts cooking.ÿCook the green lentils with water, using 2.5 times the water measurement as green lentils. Heat to a boil, then reduce to medium and cook until soft. Check the pan regularly to make sure the green lentils aren?t sticking to the bottom. If they are, you may need to add more water. Heat the oven toÿÿ350øF/177øC. Peel and mince the garlic. In another saucepan, heat the canned diced tomatoes, dried oregano, driedÿbasil and minced garlic over medium to low heat. Stir and cook until hot. Fiveÿminutes before the polenta is finished, stirÿthe spinach and green lentils into the sauce mixture (drain the green lentils first if they have excess water in them). Put the polenta cornmeal in a oven-safe pan. Top off with a big spoonful of theÿsauce, spinach, and green lentils mixture. Sprinkleÿnutritional yeast and chopped walnuts on top. Add salt,ÿpepper and chili pepper flakes to taste. Put the pan in the oven and bake for 15 minutes. Pull the pan out, allow to cool slightly and serve.
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