This recipe is an energy-packed, healthy alternative to the traditional pizza. Polenta, or coarse corn meal, is easier to cook than rice, incredibly versatile and, in my book, an easy addition to any meal the night before a long run.

Whenever I go to a restaurant and see polenta on the menu, I have to try it. Polenta is one of those foods that can be made sweet or savory, decadent or healthy. This gluten-free “pizza” is loaded with simple, seasonal ingredients. If you’re a polenta lover, give it a try!


1 ¼ c. water
1 c. polenta, or coarse corn meal
2 eggs, lightly beaten
1 c. shredded parmesan
¼ c. frozen corn
½ tsp sea salt
2 tbsp. extra virgin olive oil or coconut oil

1 6-oz can tomato sauce
1 tsp. basil (dried)
1 tsp. oregano
½ tsp. ground pepper
½ tsp. sea salt

¼ c. orange pepper (chopped)
¼ c. red pepper (chopped)
¼ c. yellow zucchini (chopped)
¼ c. green zucchini (chopped)
½ c. shredded parmesan

Preheat oven to 400 degrees. Bring water to a boil. Add polenta and reduce heat to a simmer. Stir until polenta thickens (20 – 30 seconds). Stir continuously, adding eggs, then cheese and finally corn. Remove from heat. Add sea salt. Pour onto greased baking sheet, forming a crust-shaped circle about ¼ inch thick.  Bake for 6 to 8 minutes. Crust should be stiff, but not hard. After removed from oven, add sauce, then toppings. Place back in oven for another 6 to 8 minutes, or until cheese is golden.  Cut, serve and enjoy like pizza!


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