Saturday, February 25, 2012

Polenta Pizza on Saturday Night

I have been crazing polenta for quite some time now and then I thought I would try my hand at making a polenta pizza!

Last night I finally made one and it turned out delicious!

Below is a picture. My topping include sockaroni pasta sauce, baby bella mushrooms, zucchini, spinach, tofu "ricotta" (which tastes like ricotta) and Daiya mozz cheeze. This was a great vegan and gluten free pizza for me and the family!

The week to come is not going to as hectic as this past week so I am looking forward to getting in some quality workouts. I have not swam in three weeks so I may try to do that twice this week. I took Rocket in the jogger for a 3 mile run. Running today felt quite effortless so I am glad I have been incorporating all the tempo runs and incline/stadium runs. My hard training is definitely paying off!

I may post some progress pictures soon. My biceps will be popping in a month or so :-)


  1. Replies
    1. I followed the recipe for polenta off the bag of polenta (used vegetable broth instead of water). After it was done cooking I spread it 1/4 inch thick cooked it for 35 minutes in the oven at 350degrees. After that was done I layered my topping on and baked for until the Daiya mozz melted. The tofu ricotta is pretty simple as well. 1 8oz of firm tofu, 1/2 lemon squeezed, 1/4 cup of nutritional yeast or brewers yeast, salt and pepper to add, 2 garlic cloves minced, and fresh herbs if you like.

      I hope this was helpful!