On the third day of my Fundraising project for the Swiss Cetacean Society, I focused on the Solar Plexus Chakra, Manipura, which means “solar gem”. Located around the navel, this chakra is a source of personal power. It governs self-esteem, warrior energy and the power of transformation. Each small step you take while honouring the larger intention helps to strengthen this chakra.
The colour for this chakra is yellow. What’s more yellow than polenta? As you might know, polenta is our go-to in the north of Italy, and I got so excited when I saw this recipe. You might think of polenta as quite a bland ingredient, but it takes on a new life when adding robust flavours, such as olives, in this case, or porcini mushrooms, or truffle. I made a slight change from the original recipe, as I find browning the polenta in a sauce pan before baking it, ensures a crunchy and thick bottom crust. Be creative with the toppings and enjoy this out of the ordinary pizza.
“Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile.”Yotam Ottolenghi
Polenta Pizza with Squash, Goat’s Cheese, Pistachio Pesto and Sweet Peppers
- oven tray
- sauce pan
- 120 gr Polenta Flour Cornmeal
- 600 ml Water or Vegetable Stock
- 1 tbsp Olive Oil
- 4 tbsp Chopped Olives optional
- 1 tbsp Chopped Parsley
- to taste Salt and Pepper
For the Toppings
- 500 gr Butternut Squash, Peeled and Cut into Wedges
- 120 gr Sweet or Padron Peppers 2-3 small Peppers per Pizza
- 120 gr Goat's Cheese
- 2 tbsp Pistachio or Green Pesto see the recipe on my previous post
- Preheat the oven at 200C. Roast the squash and sweet peppers, seasoned with olive oil, salt and pepper, distribute it evenly over a large baking sheet. Roast for 15-20 minutes, until golden and crisp. Remove and set aside
- In the meantime, prepare the pizza bases. Bring the water or broth to boil in a sauce pan and add the polenta. reduce the heat to simmer, whisking continuously. Cook, stirring regularly until the polenta is soft and smooth. Add salt, pepper, olives and olive oil. Stir until cooked. Add more seasoning if needed.
- Warm up some olive oil in a sauce pan and add half of the polenta, smoothing it into a round, flat shape with a spatula. Cook for 5-10 minutes, until there's a golden crust at the bottom. Repeat for the second half.
- Place then the pizza bases in the oven tray and bake them for other 10 minutes with grill, until crispy. Keep baking until the center is soft and crispy. Add the squash, sweet peppers and goat's cheese and return it in the oven for another 10 min.
- Remove the pizzas and (add some rocket if you have it) drizzle with the pesto and enjoy!
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!