POLENTA PIZZA
Polenta is coarsely ground cornmeal. It can be used in dozens of recipes from appetizers to dinner. Try a different breakfast by topping a warm bowl of polenta with a little honey or maple syrup and a sprinkle of fresh ground flax seed. It can also be cubed and added to a nice green salad, soaking up a little of your fabulous salad dressing.

1 ½ Cup Polenta
4 ½ Cups Water
2 Tbs. Mock chicken broth powder
2 Tbs. Dried basil
1 Tbs. Dried oregano
5 Pieces sundried tomatoes

1 Bottle Spaghetti Sauce of choice
1 Zuccini, slice thin
1 Bell pepper, slice thin
Dairy or non-dairy cheese, or nutritional yeast if you are trying to cut down on fat

1. Heat oven to 400 degrees about 5 minutes before Polenta is fully cooked.
2. Cook the polenta by adding the first five ingredients in a sauce pan. Bring to a boil and turn down to simmer. Total cooking time is approximately 15 minutes. Polenta will pull away from the sides of the pan when it is done.
3. Pour mixture in a lightly oiled pizza pan or a pan of choice. Spread polenta evenly in the pan and pour sauce on top. Arrange thinly sliced veggies and top with cheese. If using nutritional yeast, add after pizza is baked.
4. Bake in a 400 degree oven for 15 minutes.
5. Allow to cool for about 15 minutes before serving. Must cool so the polenta will firm.