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RECIPE
14 INGREDIENTS10 STEPS1hr 15min

Polenta Pizza With Kabocha Squash and Kale

4.3
3 Ratings
This Polenta Pizza with Kabocha Squash and Kale perfectly blends sweet and savory, for a robust flavor you don't want to miss!
Polenta Pizza With Kabocha Squash and Kale Recipe | SideChef
This Polenta Pizza with Kabocha Squash and Kale perfectly blends sweet and savory, for a robust flavor you don't want to miss!
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
1hr 15min
Total Time
$6.30
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8

Polenta Crust

1 pckg
(18 oz)
1/2 Tbsp
Coconut Oil , melted
1 1/2 cups
Roasted Mashed  Kabocha Squash
or Acorn or Butternut Squash
1/4 cup
Tomato Sauce

Kabocha Squash Sauce

1/2 tsp
Garlic Powder
1/4 cup
Shredded  Sharp Light Cheddar Cheese

Caramelized Onions

2
Medium  Onions , thinly sliced
1/2 Tbsp
Coconut Oil

Toppings

2 cups
Chopped  Kale
1 3/4 cups
Shredded  Sharp Light Cheddar Cheese
to taste
Finely Chopped  Fresh Sage
(optional)
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Nutrition Per Serving

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CALORIES
181
FAT
6.7 g
PROTEIN
10.9 g
CARBS
22.1 g

Author's Notes

The crust will firm up a little more once the pizza has cooled, but it’s wonderfully hot and fresh, you’ll likely need to eat it with a fork.

Cooking Instructions

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Step 1
Add Onions (2) , Coconut Oil (1/2 Tbsp) , and Coconut Sugar (1 Tbsp) to a medium saucepan and cook over medium heat until onions are caramelized, approximately 25-30 minutes, stirring frequently.
Step 2
Preheat oven to 375 degrees F (190 degrees C). Spray round pizza pan with coconut oil cooking spray.
Step 3
Add Polenta (1 pckg) and Coconut Oil (1/2 Tbsp) to a bowl and mix. Spread the polenta mixture out on the pan until it is approximately ⅓-inch thick and evenly covers the round pan.
Step 4
Once the onions have caramelized, remove them from the pan and set aside. Add Kale (2 cups) to a pan and cook for 4-5 minutes over medium heat, or until kale is wilted.
Step 5
Meanwhile, add the Kabocha Squash (1 1/2 cups) , Tomato Sauce (1/4 cup) , Smoked Paprika (1 Tbsp) , Garlic Powder (1/2 tsp) , Chipotle Peppers in Adobo Sauce (1) , and Sharp Light Cheddar Cheese (1/4 cup) to a food processor and process until a smooth creamy consistency is reached.
Step 6
Bake the polenta crust for 15 minutes.
Step 7
Remove and spread kabocha squash sauce, leaving a border around the edge, then top with three-quarters of the Sharp Light Cheddar Cheese (1 1/4 cups) , reserving a little for the top.
Step 8
Add the kale, caramelized onions, and top with the last quarter of Sharp Light Cheddar Cheese (1/2 cup) .
Step 9
Bake 7-8 minutes or until cheese has melted.
Step 10
Remove from oven and top with Fresh Sage (to taste) , if desired.
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Nutrition Per Serving
Calories
181
% Daily Value*
Fat
6.7 g
9%
Saturated Fat
4.5 g
22%
Trans Fat
0.0 g
--
Cholesterol
15.3 mg
5%
Carbohydrates
22.1 g
8%
Fiber
3.0 g
11%
Sugars
4.9 g
--
Protein
10.9 g
22%
Sodium
390.9 mg
17%
Vitamin D
--
--
Calcium
277.3 mg
21%
Iron
1.0 mg
6%
Potassium
303.0 mg
6%
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