Polenta Pizza With Kabocha Squash and Kale

Add Onions (2), Coconut Oil (2 tsp), and Coconut Sugar (1 Tbsp) to a medium saucepan and cook over medium heat until onions are caramelized, approximately 25-30 minutes, stirring frequently.

Preheat oven to 375 degrees F (190 degrees C). Spray round pizza pan with coconut oil cooking spray.

Add Polenta (1 pckg) and Coconut Oil (2 tsp) 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.

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.

Meanwhile, add the Kabocha Squash (1 1/2 cups), Tomato Sauce (4 Tbsp), Smoked Paprika (1 Tbsp), Garlic Powder (as needed), Chipotle Peppers in Adobo Sauce (1), and Sharp Light Cheddar Cheese (4 Tbsp) to a food processor and process until a smooth creamy consistency is reached.

Bake the polenta crust for 15 minutes.

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.

Add the kale, caramelized onions, and top with the last quarter of Sharp Light Cheddar Cheese (1/2 cup).

Bake 7-8 minutes or until cheese has melted.

Remove from oven and top with Fresh Sage (to taste), if desired.