banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Polenta Pizza Squares

    Share

    Polenta Pizza Squares

    This is a good dish to prep ahead and eat cold. Once chilled, it sets to firm pieces that can easily be wrapped and eaten out of hand without a lot of mess.

    Advertisement

    6 cups (1.5 L) button mushrooms, sliced
    1 Tbsp (15 mL) extra-virgin olive oil
    1/4 red onion, thinly sliced
    1/2 cup (125 mL) fresh basil, shredded
    3 cups (750 mL) water
    1/2 tsp (2 mL) sea salt
    1 1/2 cups (350 mL) instant polenta (use dry grains, not the tube)
    1 cup (250 mL) milk
    2 large tomatoes, chopped
    1 cup (250 mL) grated mozzarella

    In large frying pan, fry mushrooms in olive oil over medium-high heat until tender, then stir in onion and basil. Turn into a bowl.

    Pour water into frying pan (no need to wash it). Bring to a boil, then add salt. Slowly add polenta, stirring constantly. Continue stirring until all water is absorbed, about 3 minutes. Add milk and stir until absorbed. Stir in mushrooms, tomatoes, and cheese.

    Turn into 13 x 9 x 2 (3.5 L) baking pan lined with plastic wrap. Press another piece of plastic over top and press down to smooth surface. Refrigerate until firm, at least 3 hours or overnight. Cut into squares.

    Serves 8.

    Each serving contains: 210 calories; 11 g protein; 2 g total fat (0 g sat. fat, 0 trans fat); 38 g carbohydrates; 5 g fibre; 269 mg sodium

    Tip: Make it a hot meal. If you aren’t eating on the go, warm squares, then spoon tomato sauce over top.

    source: "Family Dinner on the Run", alive #335, September 2010

    Advertisement

    Polenta Pizza Squares

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.