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