A meat-free lunch requires few ingredients and effort, so it’s best suited when we want to curl up. However, you can only follow the recipe in preparing the base for the polenta pizza, and then choose your own path.
- 180g polenta (corn flour)
- 700 ml of water
- a little olive oil
- Salt and Pepper
- 1 bowl of tomato sauce (about 4 tablespoons)
- A piece of yellow squash
- 1 teaspoon dried thyme
- 100 grams of chard, spinach or nettles (or each small piece)
- clove of garlic
- A handful of pumpkin seeds
- small onion
To prepare the cheese sauce
- 70 gm sunflower seeds
- juice of half an orange
- clove of garlic
- spoon of yeast flakes
- mustard teaspoon
- 1 teaspoon maple syrup (or other liquid sweetener)
1. Start with the pumpkin. Turn the oven to 200 degrees. Cut the pumpkin into slices, sprinkle with oregano, add oil, salt and pepper and mix well until evenly seasoned. Place in a baking dish and bake until set (about 20 minutes).
2. Cook polenta. The ratio is for real polenta made with cornmeal, not instant. Add oil, salt and pepper to the water, add polenta and stir. Cook for 20 minutes.
3. In the meantime, there will likely be roasted squash. Return the slices to the bowl where you seasoned them, and the porridge goes to the baking dish. Once it cools down a bit, spread it with oiled palms so that it covers the baking tray (say 20 x 30 cm) from edge to edge. It is necessary to catch the right moment, then cold polenta will not be able to settle down. Once it hardens, put it in the oven for 15 minutes.
4. In the meantime, prepare everything to cover. Boil chard, nettle or spinach in a little hot water. Drain, reserve the liquid and combine in a blender with garlic and salt. Scrape the sauce (a spoon will come handy) into a bowl and start making the cheese sauce in a blender. Mix everything smoothly and add the liquid in which the chard was cooked. Keep fluids to a minimum. Cut the onions into rings.
5. Spread the polenta that is baked for 15 minutes with tomato sauce and cover with pumpkin and onion rings. Pour into heaps of green sauce and sprinkle with pumpkin seeds. Return to the oven and bake for another 15 minutes.
6. Cover the baked polenta with heaps of cheese sauce. Serve as a standalone dish or part of a festively lined table.