Vegetarian Polenta Pizza
Bring stock to boil over high heat.
Reduce heat to medium and add salt, basil, oregano, parsley, pepper and olive oil.
Whisking continuously, pour in polenta and continue whisking for 5 to 7 minutes until smooth and thick.
Pour into two 11-inch tart pans and spread evenly over bottom of each pan.
Cool slightly and then refrigerate for 30 minutes or until firm.
Preheat oven to 350°F and place pizza stone or baking sheet on middle rack.
Remove polenta from refrigerator, sprinkle pizza stone or baking sheet with cornmeal, transfer polenta to stone or baking sheet and bake 40 minutes.
Remove from oven and set aside.
3 cups vegetable stock
1 tsp sea salt
1/2 teaspoon dried basil
1/2 tsp dried oregano
1/2 tsp dried parsley
freshly ground pepper
2 tbsp olive oil extra virgin
1 1/4 cups polenta
1 large leek sliced
3 tbsp olive oil extra virgin
3 tbsp mirin
2 cups cremini mushrooms
1 bunch kale finely chopped
Sea salt and pepper
1/4 cup pasta sauce
1/2 smal red onion thinly sliced
3 cloves garlic minced
1 bunch Swiss chard chopped
1/4 cup parsley walnut pesto see recipe here
Once polenta crust is done, place large skillet over medium heat and sauté leek in 1 1/2 tablespoons olive oil for 3 minutes. Add mirin and sauté 2 minutes longer.
Crumble mushrooms, add to pan and sauté 5 minutes or until soft. Fold in kale and sauté 3 minutes longer.
Drizzle with remaining olive oil, season to taste with salt and black pepper and remove from heat.
Spread parsley pesto evenly over crust, leaving a 1/2-inch edge. Top with kale and chard mixture and return to oven to bake 15 minutes.
Remove from oven, cut with pizza wheel and serve.