Polenta Pizza with Garlicky Baby Greens √
Note: For this pizza topped with garlic-infused greens, polenta stands in for the traditional wheat-based crust. While cornmeal or polenta is naturally gluten-free, it’s often processed on machinery that also works with wheat products, so make sure to look for brands that specify “gluten-free” on their labels. From Meredith Deeds.
• 2 1/2 c. water
• 3/4 tsp. salt
• 1 c. gluten-free polenta
• 1 tbsp. olive oil, plus more for brushing the pan
• 2 garlic cloves, minced
• 5 oz. (about 4 c.) baby greens (any green or combination of spinach, kale, chard, etc.)
• Pinch of red pepper flakes
• Pinch of salt
• 1/2 c. marinara sauce (either homemade or store-bought)
• 1/2 c. shredded part-skim mozzarella cheese
• 1/4 c. Parmesan cheese, grated
Preheat oven to 450 degrees. Lightly oil a large baking sheet.
In a medium saucepan, bring water to a boil and add the salt. Whisking constantly, slowly add the polenta. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the side of the pan, 8 to 10 minutes.
Spread out the cornmeal mixture on the pan in a circle about 1/3 inch thick and about 12 inches in diameter, building up the edges slightly. Bake for 20 to 25 minutes or until the crust begins to brown.
Meanwhile, in a medium skillet, heat 1 tablespoon oil over medium-high heat. Add the garlic and sauté for 30 seconds. Add the baby greens, red pepper flakes and salt, and sauté 2 minutes, until slightly softened. Remove from heat.
Remove the crust from the oven. Spread marinara sauce over the polenta crust, leaving a border, then layer on the mozzarella, greens and Parmesan cheese. Bake the pizza until the cheese begins to brown in spots, about 5 minutes. Let stand for 5 minutes to set up.
Nutrition information per serving:
Calories 240 Fat 10 g Sodium 840 mg
Carbohydrates 30 g Saturated fat 3 g Calcium 240 mg
Protein 10 g Cholesterol 12 mg Dietary fiber 4 g
Diabetic exchanges per serving: 2 bread/starch, ½ medium-fat meat, 1 ½ fat.