Vegan Pizza Polenta

Recipe and photographs by Mor Peleg

Sometimes you can “kill two birds with one stone”. That’s how it is when you make a pizza without dough, on which you can put all the vegetables that are just sitting in the refrigerator… 

Ingredients:

1 cup finely ground cornmeal

1 cup fresh sweet corn kernels (or frozen corn)

2.5 cups (500 ml) coconut milk (may be substituted for one part water, one part coconut milk / or unsweetened soy milk / or any other unsweetened plant-based milk you like. However, if you choose a low-fat liquid, add 2 tbsp coconut oil).

½ tsp salt

5 grinder rotations of dry garlic-chili (or ¼ tsp garlic powder, oregano, and dry chili flakes)

Vegetables: 1 zucchini, 1 cup cherry tomatoes, small jar of Roman-style artichoke in olive oil, handful of Kalamata olives

2 tbsp pesto

2 tbsp dried tomato paste (or thick tomato sauce you like)

¼ bunch fresh basil

1 tbsp olive oil

Optional: 100 gr vegan parmesan cheese / vegan mozzarella cashew cheese

* The abovementioned vegetables are the ones used in creating this recipe, but any vegetable you like and have at home can do the job. 

Preparation:

In a pot, place the coconut milk (or liquids you choose) and the corn kernels, spice with garlic-oregano-dry chili and salt – and bring to the boil. Once boiled, remove the pot from the flame, and slightly grind using a hand mixer to a coarse or thin texture – as you please – depending on how much you would like to feel the corn in the polenta texture. Add a cup of cornmeal to the liquid, and mix vigorously with a whisk until the cornmeal is completely combined in the liquid and they form the dough.

Transfer the polenta dough into a medium sized tray (22X22 in this recipe), and flatten evenly to a height of 2-3 cm. Freely spread the pastes over the polenta – you can either scatter them in clusters or evenly across the entire dough. Place your selected vegetables on the pastes.

Sprinkle olive oil, salt, pepper, garlic-chili, and basil over the whole tray, and the vegan cheese if you wish.

Place the tray in the oven, preheated to 200 degrees for 25-30 minutes, until the vegetables brown.

Upgrades and changes:

* If you do not have corncobs, you can make polenta from cornmeal only, and you can even combine it with a different vegetable you like to receive colorful dough (spinach or beetroot for example).

* If you like your polenta crispy, use a bigger baking tray, and flatten the polenta to a height of 1 cm. Bake it alone for 10-15 minutes, before adding the pastes and vegetables, until it gets a hard and crispy cover. Remove it from the oven, place the remaining ingredients and bake again for 10-15 minutes or until the vegetables brown.

Baking over? Remove the pizza from the oven, leave it to slightly cool, and get ready for an evening of binge and pizza.

 

Did you give it a try? Hashtag – #lovefoodnotwaste

For more of Mor’s recipes go to http://pormeleg.kitchen/

https://www.facebook.com/pormeleg.kitchen/

Recipe and photographie by butteredblasphamy

Recipe and photographs by Mor Peleg

Vegan Pizza Polenta

Recipe and photographs by Mor Peleg

 

Recipe and photographie by butteredblasphamy

Recipe and photographs by Mor Peleg

Sometimes you can “kill two birds with one stone”. That’s how it is when you make a pizza without dough, on which you can put all the vegetables that are just sitting in the refrigerator…

Ingredients:

1 cup finely ground cornmeal

1 cup fresh sweet corn kernels (or frozen corn)

2.5 cups (500 ml) coconut milk (may be substituted for one part water, one part coconut milk / or unsweetened soy milk / or any other unsweetened plant-based milk you like. However, if you choose a low-fat liquid, add 2 tbsp coconut oil).

½ tsp salt

5 grinder rotations of dry garlic-chili (or ¼ tsp garlic powder, oregano, and dry chili flakes)

Vegetables: 1 zucchini, 1 cup cherry tomatoes, small jar of Roman-style artichoke in olive oil, handful of Kalamata olives

2 tbsp pesto

2 tbsp dried tomato paste (or thick tomato sauce you like)

¼ bunch fresh basil

1 tbsp olive oil

Optional: 100 gr vegan parmesan cheese / vegan mozzarella cashew cheese

* The abovementioned vegetables are the ones used in creating this recipe, but any vegetable you like and have at home can do the job.

Preparation:

In a pot, place the coconut milk (or liquids you choose) and the corn kernels, spice with garlic-oregano-dry chili and salt – and bring to the boil. Once boiled, remove the pot from the flame, and slightly grind using a hand mixer to a coarse or thin texture – as you please – depending on how much you would like to feel the corn in the polenta texture. Add a cup of cornmeal to the liquid, and mix vigorously with a whisk until the cornmeal is completely combined in the liquid and they form the dough.

Transfer the polenta dough into a medium sized tray (22X22 in this recipe), and flatten evenly to a height of 2-3 cm. Freely spread the pastes over the polenta – you can either scatter them in clusters or evenly across the entire dough. Place your selected vegetables on the pastes.

Sprinkle olive oil, salt, pepper, garlic-chili, and basil over the whole tray, and the vegan cheese if you wish.

Place the tray in the oven, preheated to 200 degrees for 25-30 minutes, until the vegetables brown.

Upgrades and changes:

* If you do not have corncobs, you can make polenta from cornmeal only, and you can even combine it with a different vegetable you like to receive colorful dough (spinach or beetroot for example).

* If you like your polenta crispy, use a bigger baking tray, and flatten the polenta to a height of 1 cm. Bake it alone for 10-15 minutes, before adding the pastes and vegetables, until it gets a hard and crispy cover. Remove it from the oven, place the remaining ingredients and bake again for 10-15 minutes or until the vegetables brown.

Baking over? Remove the pizza from the oven, leave it to slightly cool, and get ready for an evening of binge and pizza. 

Did you give it a try? Hashtag – #lovefoodnotwaste

For more of Mor’s recipes go to http://pormeleg.kitchen/

https://www.facebook.com/pormeleg.kitchen/

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