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Nutrition Fridays

March 24, 2012

It is important to have foods that taste good, as well as look appealing to the eye when you are eating healthy.  Presentation is as important as the ingredients.

Polenta Pizza

A couple of weeks ago I had found organic Polenta, that cooked in 5 minutes.  This became the “crust” for the pizza.

A cup of water was measured then poured into a pot.  I added a little thyme and basil to it as the Polenta cooked. A whisk was used to keep the Polenta from lumping.

While the Polenta cooked, I had two halves of a sun-dried tomato rehydrating in a bowl with hot water.  These were thin-sliced and arranged on the Polenta.

I drizzled a little olive oil into a pan, and spread it.  Then, spooned the Polenta into the pan, using my fingers to press it towards the edges and smooth it out.

A few days prior, I had opened a can of organic artichoke hearts and added lemon, olive oil and cracked pepper. These went on the  polenta first, arranged around the top.

Red onion thinly sliced came next.  Then Boca crumbles, and olives.  I didn’t have any Vegan mozzarella cheese, only parmesan cheese.  The parmesan was the last layer. Cracked pepper over all.

All the while, the oven was pre-heating to 400 degrees. It was cooked for 25 minutes. Voila! A nutritional tasty Vegan dish.


1/2 cup polenta with 1 cup water

1/4 cup Boca crumbles

2 Tbl parmesan cheese

2 halves sun-dried tomatoes

a thick slice of Red onion chopped

about 10 olives

About 8-10 pieces of artichoke hearts

Makes 1-2 servings

12 grams of Protein

Note: Any vegetable combination can be used if you do not have these particular ones.

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