1 ½ cups cornmeal
3 cups broth (or water and bouillon– I like Rapunzel)
Combine these in a medium pot, stir well and set aside for 10 min. Preheat oven to 400°. Butter/oil a 13 x 9 glass pan.
Bring cornmeal to boil, stirring constantly and cook until it becomes thick, like frosting. This will take about 5 min. For a basic, dairy free dish, bake as is.
Stir in some parmesan cheese or other shredded cheese (I’ve used Monterey Jack and also Cheddar with good results, as well as Daiya GF/DF cheese) and a bit of olive oil or butter. Mix well.
Spread into greased pan. Drizzle with a bit of olive oil. Bake 45 min. This can be eaten as-is with additions below, or used as a kind of polenta style pizza crust.
*Saute spinach and mushrooms in olive oil with garlic. Stir this into cornmeal and then spread into pan and bake as directed.
*Caramelize onion in olive oil. Stir this into cornmeal and bake as directed above.
*Stir in the sautéed spinach and then, when cooked, top with sautéed zucchini, red pepper and tomatoes.
* Top with Daiya df/gf cheese or other cheese, along with some freshly sliced tomatoes and/or other veggies.
Untopped: 100g=20g carbs