Quick Meals: Polenta Pizza with Kale Pesto

These are a perfect little party dish! These ‘pizzas’ are bite-sized, cute, and full of wholesome ingredients- and they will make even your most omnivorous friends happy. Note that the polenta needs to cool for a few hours in the fridge before cutting, so make the polenta before putting on your party dress. And if you want to skip the Kale Pesto, a traditional basil pesto or homemade marinara sauce can be substituted. And if you want a real pizza? You can’t go wrong with traditional Sicilian pizza!

photo 3(1)
aren’t these guys cute!?

Polenta Pizza with Kale Pesto

1½ cups vegetable broth
1 cup unsweetened plant-based milk
1 cup polenta (course-ground cornmeal)
½ teaspoon each black pepper and dried basil
1 cup shredded Parmesan cheese (see note)
Kale Pesto
½ cup walnuts or pecans
½ cup sundried tomatoes, soaked
¼ cup extra virgin olive oil + more as needed
1 clove garlic
4 cups packed kale, de-stemmed and washed
2 cups fresh basil, washed
Salt and pepper to taste

Note: The pizza holds together best with dairy cheese; if you choose not to eat dairy, skip the cheese entirely. The polenta will not set with a vegan cheese. You can add in ¼ cup nutritional yeast and extra spices to enhance the flavor.

  1. To make the Polenta Pizza: bring broth and milk to a low boil in a medium saucepan. Add polenta, pepper, and basil. Simmer over very low heat for 5 minutes, stirring constantly. Turn of heat and let stand 10 minutes. Stir in cheese until melted completely.
  2. Pour polenta into an 8×8-inch baking dish or 9-inch pie plate and spread evenly in the pan. Chill for one hour, or until firm.
  3. Meanwhile, prepare the Pesto: blend nuts, tomatoes, olive oil, garlic, and kale in food processor until totally smooth. Add more oil (or water) if needed to achieve a smooth consistency.
  4. When Polenta is firm, slice into squares, and place on serving plate. Spread pesto on top. Toast in oven to warm, or serve at room temperature. Makes 8-12 pieces.
photo 4
polenta pizzas for you and for me

This post may contain some Amazon Affiliate links; if you purchase something from these links I make a small commission that supports my work and keeps the site running. Thanks for supporting Vibrant Wellness Journal! 


About Andrea Bertoli 521 Articles
A vegan chef, cookbook author, educator, writer, surfer, and yogi based in Honolulu, Andrea is also the Accounts Manager for Important Media. Follow her foodie adventures at AndreaBertoli.com, Vibrant Wellness Journal, and Eat Drink Better. Find more from Andrea on Facebook and Instagram

1 Comment

2 Trackbacks / Pingbacks

  1. Vibrant Wellness Journal | Holistic health, clean living, healthy recipes!
  2. Pasta Sauces without Tomatoes (vegan!) - Eat Drink Better

Leave a Reply

Your email address will not be published.