- 2 teaspoons olive oil
- 1 small red pepper, diced
- 1 small green pepper, diced
- 1/2 yellow onion, diced
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cloves garlic, minced
- 1 (28 ounce) can whole San Marzano tomatoes, slightly drained
- 1 teaspoon herbs de Provence or dried oregano
- 1 large handful baby spinach leaves
- Optional toppings: fresh parsley, sliced black olives, any other pizza toppings you desire!
- 3 cups water
- 1 cup corn grits
- 1/2 teaspoon salt
- 1 tablespoon Earth Balance, or butter (optional)
- 1 – 2 tablespoons nutritional yeast (optional)
- Add 3 cups of water to a medium sized pot and bring to a boil. While water is coming to a boil, heat a large pot over medium heat and add olive oil, red pepper, green pepper, onion, salt, pepper and herbs de Provence. Cook vegetables until tender, 3-5 minutes. Next add the garlic and cook for another minute. Using your hands, carefully squeeze the tomatoes into the pot and then add a little bit of the leftover liquid, depending on how thick you want your sauce to be. Bring sauce to a simmer and stir occasionally.
- While sauce is simmering, make the polenta. Add the corn grits and salt to the boiling water. Reduce heat and cook for about 5 minutes, whisking frequently. Once polenta has thickened, whisk in the butter and nutritional yeast and set aside.
- Turn off the heat for the tomato sauce and stir in the spinach. Divide the polenta into 4 bowls top evenly with the tomato sauce. Top with fresh parsley and black olives if desired, or your favorite pizza toppings.