Polenta Pizza Bake
adapted from the Flexitarian Diet by Dawn Jackson Blatner, RD, LDN

Polenta Pizza Bake

Ingredients

1 cup water
1 cup vegetable broth
1/2 cup polenta (medium grind whole grain cornmeal)
Das of sea salt and ground black pepper
1 clove of garlic, minced
1 Tbsp. of Italian seasoning
2 tsp. olive oil
Cooking spray
1/2 cup of vegetarian sausage patties, crumbled
1 Tbsp. white balsamic vinegar
1 cup of canned, no-salt added crushed tomatoes (not drained)
1 cup of grated Daiya vegan mozzarella "cheese"

How we make it

In a medium sized sauce pan bring the water and vegetable broth to a boil. Slowly sprinkle in polenta, sea salt and black pepper while whisking.

Simmer and stir the mixture until water is absorbed (about 15 minutes).

Spray an 8 inch casserole dish with cooking spray. When polenta is done and begins to cool and set, empty it into the casserole dish and spread evenly on the bottom of the dish.

In a small to medium skillet, saute the garlic, sausage crumbles and Italian seasoning in olive oil for about 3 minutes.

Stir in the tomatoes and balsamic vinegar and bring the mixture to a boil. Spoon the tomato mixture into the casserole dish over the polenta.

Top with the Daiya mozzarella "cheese". Broil until the "cheese" is golden.