Print Print Email Email Save
Log in to save this recipe!
Bookmark Bookmark Comment Comment

Polenta 'Pizza' with Kale Topping

You need to be logged in to rate recipes.

My YJ Recipes


Nutritional Information

8 to 10 servings

Amount Per serving:

Calories 139
Protein 5g
Total fat 4g
Carbs 30g
Cholesterol mg
Sodium 413mg
Fiber 5g
Sugars g

When polenta is spread out on a baking sheet, it becomes stable enough to use as a crust for ||pizza.|| The tasty kale topping can be sprinkled with cheese or a cheese alternative. Try a rice-based Parmesan cheese or a vegan product like provolone-flavored Veggie Slicesadd a minute or so before pizza is done to avoid a chewy skin. Start this recipe several hours ahead so polenta has plenty of time to firm. For variety, add any other favorite pizza toppings like sliced olives, artichoke hearts, etc.


  • 1 recipe Basic Polenta (soft version)
  • 1 large bunch kale (1 1/2 lbs.)
  • 1 1/2 cups homemade or store-bought tomato sauce
  • 2/3 cup shredded mozzarella cheese or soy cheese (3 oz.)


  1. Lightly oil large nonstick baking sheet with sides. Set aside.
  2. Make soft polenta. As soon as it is quite thick but still pourable, immediately scrape warm polenta into center of prepared baking sheet, tilting sheet until mixture forms large circle not quite 1/2-inch thick. Cool to room temperature, about 30 minutes. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.
  3. Strip kale leaves from stems; tear leaves into large pieces. Transfer to large bowl or sink of cool water and swish vigorously to remove sand and grit. Lift out leaves; repeat washing as necessary.
  4. In large pot, combine kale and 1 cup lightly salted water. Cover, bring to a boil over medium-high heat and cook until tender but still somewhat chewy, about 10 minutes. Drain and cool, then squeeze out some but not all water. Transfer to cutting board and coarsely chop.
  5. Preheat oven to 400F. To assemble, spread 1/2 cup tomato sauce over polenta crust, leaving 1/2-inch border. In medium saucepan, heat remaining tomato sauce; stir in kale and heat through. Spread kale mixture over polenta, then sprinkle with mozzarella (if using soy cheese, add a minute or two before pizza is done).
  6. Bake until polenta crust is heated through, 15 to 20 minutes. Cut into wedges and serve right away.
Print Print Email Email Save
Log in to save this recipe!
Bookmark Bookmark Rate it
Your rating: 
Rate it
Comment Comment

Subscribe to Yoga Journal Magazine

Reader Comments

Add a Comment »

Your Name:


Stay Connected with Us!

Yoga Journal Live events
ep14 YJ LIVE! Colorado
Estes Park, Colorado
Sep 14-21, 2014
florida YJ LIVE! Florida
Hollywood, FL
Nov 13-17, 2014

More Events

Join Yoga Journal's Benefits Plus
Liability insurance and benefits to support
teachers and studios.
Learn More
Get 2 FREE Trial Issues and 4 FREE GIFTS
Your subscription includes
Yoga for Neck & Shoulders • Yoga Remedies
Yoga for Headaches • Calm, Cool, Collected
YES! Please send me my FREE trial issues of Yoga Journal
and my 4 FREE downloadable Yoga Booklets.
Full Name:
Address 1:
Zip Code:
Address 2:
Email (required):
Free trial offer valid for US subscribers only. Canadian subscriptions | International subscriptions