Polenta Pizza with Caramelized Onions, Mushrooms, Spinach & Gorgonzola

I have a new food love and it is polenta. One of the many polenta dishes that I have recently made include polenta pizza. 

All you need to do is make the crust and add whatever toppings you fancy. I happen to fancy caramelized onions and cheese. 

Polenta Pizza

1/2 cup skim milk

1 cup coarse cornmeal

2 onions, chopped

1-2 packages sliced white mushrooms (I don't know what size)

1 bunch of washed spinach

1 cup Gorgonzola cheese

1. Preheat oven to 450 degrees.

2. Spray cookie sheet with non-stick spray.  

3. Cook the polenta until thick and then spread onto the cookie sheet to form the crust. 

4. You don't know how to cook the polenta? In a sauce pan, combine 1/2 cup skim milk with 2 1/2 cups water (you may want to season with salt). When it begins to boil, reduce heat (to simmer), and add 1 cup cornmeal in a steady stream. Whisk until the mixture is thick. 

5. Sprinkle "crust" (remember you spread it onto the cooking sheet?) with salt and pepper. Cover with plastic wrap and refrigerate until firm (at least one hour).

6. Caramelize the onions and saute mushrooms & spinach until desired texture is achieved. 

7. Bake "crust" until it begins to brown (25 minutes). 

8. Take "crust" out of oven, sprinkle with Gorgonzola cheese and add toppings (vegetables). 

9. Bake until cheese melts.

The spinach was very crispy and next time I will make this pizza only using onions, mushrooms, and cheese. 

Per reader request, here is the NI for the crust based on 1/4 of the pizza:

The NI with the toppings (note it was calculated using raw onion and I believe the sugars in caramelized onions would increase the calories):

Recipe was taken (slightly modified) from the New York Times and I have also seen similar polenta pizza recipes in cookbooks (I think Vegetarian Times). 

Pizza Cupcakes

1 Can Reduced-Fat Refrigerated Biscuits 

(10 biscuits)

1 Teaspoon Olive Oil

1.5 Cups Assorted Diced Fresh Vegetables (red bell pepper, zucchini, mushroom, etc.)

1 Cup Pizza Sauce

1/2 Cup Shredded Mozzarella Cheese 

1. Preheat oven to 375 degrees.

2. Saute the vegetables and olive oil in a skillet over medium heat. Stir occasionally until vegetables are tender.

3. Stir in pizza sauce and simmer for 2 minutes over low heat to reduce the sauce.

4. Press each biscuit evenly into the bottom and up the sides of a muffin pan.

5. Evenly spoon the vegetable mixture into the muffin cups on top of the pressed biscuit.

6. Sprinkle with cheese.

7. Bake 15 minutes. Let stand for 5 minutes. Then serve.

4 pts per Pizza Cupcake

French Bread Pizza

With the ingredients I had on hand, I created these French Bread Pizzas. I spread the bread with pizza sauce, however, when using tomatoes, I do not think the sauce is necessary. On top of the sauce, are layers of tomato and torn basil leaves. The finale is a sprinkling of a good quality feta cheese. Bake the pizzas at 450 degrees for approximately ten minutes. The cheese should be melted and the bread crispy. Enjoy!