So, I'm pretty excited to share this recipe from Jordan, not only because it looks pretty tasty (I'd totally eat it right now if I hadn't just ate pizza an hour ago), but also because I met Jordan (and her baby and her husband, and I may or may not have gotten drunk with her and her husband, but not the baby) a little less than a year ago. I was a fan of her, Marlowe was a fan of Berlin, we all loved ice cream (and cupcakes), it was a win all around. You can see our (really amazing and awesome *please sense my sarcasm) one photo together: HERE.
Jordan posts some pretty delicious recipes on her blog, but my favorite part is her San Francisco section, because: San Francisco. And you can check out more of my photos from the post above: HERE :)
Have a wonderful weekend, everyone! Thanks for the recipe Jordan! I hope to see you guys again soon :)
Polenta Mexican Pizza
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon pepper
1 package of pre-cooked organic Polenta
1/2 cup of warm water
Black Bean Puree:
1 can organic black beans
1/2 cup chopped onion
2 cloves chopped garlic
1 cup chopped yellow and green bell peppers
1/2 cup frozen organic corn
1/2 cup chopped kale
1/2 cup enchilada sauce
1/2 cup ground soy meat (we used Lightlife Smart Ground Mexican style crumbles)
Optional: avocado, salsa, green chilies... First prepare the seasoning in a small bowl by mixing together all the spices Next make the polenta crust by either heating the polenta on the stove top in a small sauce pan or heating in the microwave. I like to heat on the stove and slowly add the water, mashing the polenta until a mashed potato like consistency is formed. I find this method much easier than cooking polenta from scratch, but of course that is an option as well. Then once the polenta is mashed, add half of the spice mixture to the polenta and then spoon into round pie pans (lined with parchment paper); this recipe makes enough for two 8" pans or one 10" pan and a toddler sized 5" pan. Spread the polenta evenly in the dishes and place in the fridge to set, approx 30 minutes-1 hour. I personally like to make the crust the night before and keep it in the fridge overnight.
While the polenta is setting, make the bean puree by sautéing the onion and garlic in olive oil for approx 5 minutes on medium heat. Then place onion mixture, can of drained black beans and the remainder of the spice mixture into a food processor and pulse until smooth. You may need to add up to a tablespoon of water to get a smooth consistency. Then prepare the toppings for the pizza by first heating the meat in the same skillet for about 5 minutes, remove from the pan, and sauté the bell peppers and corn for 5-7 minutes, then add the kale for about 1 minute. Once the polenta is set, remove the crust from the parchment paper and place on an oiled baking sheet, bake at 425 degrees for approx 20 minutes, flipping the crust over midway. Then layer on the enchilada sauce, black bean puree, faux meat, and veggies and stick back in the oven for another 5-7 minutes. Then add additional toppings as you like, avocado is a great compliment and I love adding green chilies to just about anything. As a side note, this recipe can always be altered for nights when you have less time by simply using canned beans of choice, rather than making the puree. We love the making batches of the puree around our home and using the extras as a dip for tortilla chips. Of course, you can always buy pre-packaged crust as well to save on time. Here are some of Berlin's other favorites:
- Buckwheat Spinach Waffles (I made my recipe with eggs, however a flax egg could easily be substituted to make the recipe vegan)
- Acai Berry Bowl-Berlin goes bonkers over Acai Bowls!