Polenta ‘Pizza’ with Kale Topping
8 to 10 servings
When polenta is spread out on a baking sheet, it becomes stable enough to use as a crust for ||pizza.|| The tasty kale
topping can be sprinkled with cheese or a cheese alternative. Try a rice-based Parmesan cheese or a vegan product like provolone-flavored Veggie Slicesadd a minute or so before pizza is done to avoid a chewy skin. Start this recipe several hours ahead so polenta has plenty of time to firm. For variety, add any other favorite pizza toppings like sliced olives, artichoke hearts, etc.
- 1 recipe Basic Polenta (soft version)
- 1 large bunch kale (1 ½ lbs.)
- 1 ½ cups homemade or store-bought tomato sauce
- ⅔ cup shredded mozzarella cheese or soy cheese (3 oz.)