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Five-Spice Roasted Vegetable Polenta Pizza

Serves 4.


    Five-Spice Roasted Vegetable Polenta Pizza

    While this is best enjoyed with a knife and fork, it will satisfy even the biggest craving for a takeout pizza-—with an Asian-inspired twist.


    If you’re pressed for time, the polenta can be served soft instead of baking.


    Five-Spice Roasted Vegetable Polenta Pizza


    • 1 Tbsp (15 mL) refined avocado oil
    • 1 Tbsp (15 mL) maple syrup or honey
    • 1 Tbsp (15 mL) sweet white miso or brown rice miso
    • 1 tsp (5 mL) toasted sesame oil
    • 1 tsp (5 mL) five-spice powder or garam masala
    • 1 medium eggplant, cut into cubes
    • 1 red bell pepper, seeded and cut into cubes
    • 1 onion, cut into pieces
    • 1 cup (250 mL) cherry or grape tomatoes, halved
    • 1 cup (250 mL) fine cornmeal (polenta)
    • 1/4 tsp (1 mL) salt
    • 4 1/2 cups (1.125 L) water or low-sodium vegetable stock
    • 1/2 cup (125 mL) fresh Thai basil leaves, torn
    • Preheat oven to 400 F (200 C).


    Per serving:

    • calories276
    • protein6g
    • fat6g
      • saturated fat1g
      • trans fat0g
    • carbohydrates52g
      • sugars11g
      • fibre8g
    • sodium317mg



    In small bowl, combine avocado oil, maple syrup or honey, miso, sesame oil, and five-spice powder or garam masala. On large rimmed baking sheet lined with parchment paper, toss eggplant, pepper, onion, and tomatoes with miso mixture. Roast for 40 minutes, or until vegetables are tender. While vegetables are roasting, prepare polenta.


    Line large rimmed baking sheet with parchment paper. In large pot, use a whisk to combine cornmeal, salt, and water or stock. Whisking constantly, bring to a boil, reduce to a simmer, cover, and cook for 8 minutes, uncovering to whisk every 2 minutes (be careful when uncovering as polenta spits and can burn). Pour onto prepared baking sheet, smoothing to make an oblong shape about 1/2 in (1.25 cm) high. Allow to sit at room temperature until set (about 20 minutes).


    Add roasted vegetables to top of cooled and set polenta; bake for 15 to 25 minutes, until heated through and beginning to dry out. Garnish with basil leaves, slice, and serve.



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    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.