Pizza Polenta Bowls

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Entree, Gluten Free, Vegan


  • 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)
  • 12 tablespoons nutritional yeast (optional)


  1. 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.
  2. 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.
  3. 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.