Polenta Pizza Bake
4 servings

INGREDIENTS
3 cups water
1 cup corn meal (medium grind)
1 Tablespoon dried oregano
2 cloves garlic, minced
Dash of salt

*Super Sauce:
8 roma tomatoes, halved
1 cup broccoli, cut
1 zucchini, quartered
2 carrots, halved
1 red bell pepper, seeded and cut in half
1 green bell pepper, seeded and cut in half
1 small onion, quartered
4 cloves garlic
1 cup fresh basil
4 ounces fresh mozzarella

DIRECTIONS

1. Pre-heat oven to 425 degrees F.
2. Put veggies on a sprayed cookie sheet and roast for about 30 minutes, until tender.
3. With a hand blender, puree all veggies into a sauce consistency. (Optional: add 1 Tablespoon each of olive oil and balsamic vinegar)
4. Boil water. Add polenta slowly. Stir gently.
5. Simmer and stir frequently until all the water is absorbed and mixture is thick (about 15 minutes).
6. Stir in oregano, garlic, and salt.
7. Press polenta mixture into 9 X 9 baking dish.
8. Spread tomato sauce on polenta. Top with fresh basil & fresh mozzarella.
9. Bake in oven until cheese melts and is golden (about 8-10 minutes).

*Time saver: Use your favorite jarred spaghetti sauce (aim for 60-80 calories per 1/2 cup serving)

Serve and enjoy!

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Nutrition Facts Serv. size 1 square (550g) Servings 4 Calories 268   Fat Cal. 59   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 7g 10% Total Carb. 43g 15%   Sat. Fat 3g 15%   Fiber 8g 30%   Trans Fats 0g     Sugars 6g   Cholest. 18mg 6% Protein 13g   Sodium 315mg 15%       Vitamin A 125% Vit. C 230% Calcium 30% Iron 15%