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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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