(makes 6 servings)
2 cups polenta
5 ½ cups water
1/3 cup nutritional yeast
½ tsp sea salt
1 tsp pepper
½ cup tomato sauce
½ cup shredded non dairy cheese, like Daiya
Prep a 9 x 12 glass baking pan by rubbing or spraying with oil. Set this aside.
Bring water to a boil in an appropriate sized pot. Add polenta slowly and whisk continuously as you are adding the corn meal; messing up this step will mean lumpy, uneven polenta… so stay alert and whisk, whisk, whisk! Whisk in the nutritional yeast, salt and pepper. Stand near the pot because for the next 20 minutes you will be on hand to whisk every minute or so… we don’t want the polenta to burn or get too stiff.
When 20 minutes has passed, the polenta should be stiff-ish but still creamy. Spoon it into the prepared glass dish and press it into the corners while smoothing the top to make it an even layer. Next, top with the tomato sauce as you would pizza dough. I like to spoon it on and spread it to the edges. If you prefer a saucier top, add more sauce to suite your taste. Finally, top with your cheesy shreds. You can pop the whole thing into a hot oven for a few minutes to gently melt the cheese, but I don’t find that necessary. Just wait about 5 minutes for the polenta to set up firm and then slice it and serve.
Nice, soft change from crispy GF pizza crusts. This is a big hit with our 5 year old whose favorite food is pizza!