Polenta Pizza
By Ellen O. and Giovanna Q. from Peralta Elementary School, Oakland, CA.
Description
Could anything be better then Pizza? Yes Polenta Pizza is definitely better in every way - richer flavor and texture as well as healthier and just all around delicious - it takes pizza to the next level. With wonderful toppings of sautéed mushrooms, onions and spinach this is a delicious nutrient packed super food.
Nutrition Facts
Serving size: 1 slice 4" x 4.5"
| Calories | 210 |
| From Fat | 30% |
| From Saturated Fat | 10% |
| From Sugar | 0% |
| Sodium | 276mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Polenta | 1.25 cups/8 oz. | 10 cups/66 oz |
| Non Fat Milk | 1.25 cups/10 oz. | 10 cups/83 oz |
| Water | 3 cups/24 oz. | 25 cups/200 |
| part skim milk mozzarella cheese | 1 cup/4 oz. | 8 cups/33 oz |
| Frozen spinach | 1/2 cup/5 oz. | 4 cups/42 oz |
| Sliced Mushrooms | 1.5 cups/4 oz. | 12 cups/33 oz |
| Sliced Onions | 1 cup/6 oz. | 8 cups/50 oz |
| Parmesan Cheese (reduced fat) | 1/4 cup/1 oz. | 1 cup/8 oz |
| Olive Oil | 1 teaspoons/4 grams | 8 teaspoons/33 grams |
| Salt | 1/2 teaspoon/2.5 grams | 4 teaspoons/20 grams |
Preparation
Make the polenta mix the water, milk, and polenta in a pot bring to a boil stirring continuously. Cook about 10 -15 minutes until the texture is thick.
Use 1/2 teaspoon of olive oil to grease a 7" x 9” pan. Pour the polenta into the pan and cook in a 400 degree oven for 25 - 30 minutes. Until it is firmer and pulls away from the edges a bit.
Drain the spinach in a strainer over a bowl - squeeze out extra moisture. Sautee the onions in ½ teaspoon of olive oil - if the onions stick add some water. Sautee the mushrooms until they are dry. Sprinkle half the mozzarella cheese on the polenta. Scatter the spinach, mushrooms and onions on the top. Sprinkle the rest of the mozzarella cheese on top. Finish with the Parmesan cheese. Bake in a 400 degree oven for 15 to 20 minutes until the cheese is nicely browned.
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