Polenta Delicata Caramelized Onions and Mushroom Pizza

Wowzers.. What was I thinking! I know, the same thing you are…YES YES YES!!! Gluten free what now.. My lovely sister is on that ban wagon. She has been having"issues" lately(so many, it's hard to pin point) and says she is feeling better without the gluten. Me being the lovely person that I am want to feed my poor sister, make her happy with food.  I HAD to prepare that lady a dinner and it had to be pizza cause I know how much she likes her pizza. So I brain storm. What would be a good gluten-free pizza crust? I could do the obvious and  get gluten-free flour, but to be honest, that's some expensive stuff and I really didn't feel like going to the store. I wanted to work with what I had in the house….and ah ha, there it is,  cornmeal.. With a little bit of water I can turn that into some polenta and a super gluten-free pizza crust.

So in walks polenta(if polenta could walk) What goes good with polenta? Caramelized onions, mushrooms and yes, my last delicate squash.(I am too nice) A nice base of marinara sauce and a bit of parmesan cheese mixed into the crust and sprinkled on top…..a complete work of genius that I was proud to serve to the gluten free lady.

Note. I have to make this clear, just because this pizza is gluten-free doesn't mean that a person that is not gluten-free cannot eat this. Anyone and Everyone should eat this pizza.

 There really isn't a whole lot of ingredients to this pizza… Cornmeal for the polenta. Marinara sauce….I used jarred marinara because it was a little easier and we don't always need to make things from scratch…Lots of onions(2 finely sliced), handful of  sliced mushrooms, thinly sliced squash and parmesan cheese. Most of the prep takes place at the same time, but that's good, we can multi task, just have everything pre chopped and ready to go. First thing first, start the polenta

There are so many different ratios and directions on how to prepare polenta, so if you feel like your way is better, I trust you. What I did for this crust was 1 cup cornmeal to about 2 1/4 cups water. The main thing is the finished product. You want a pasty paste that is spreadable but not overly watery.

Bring the water to a boil and constantly whisk while gradually pouring in the cornmeal. After a minute to two, it should be pretty well incorporated and there shouldn't be to many lumps. Turn the heat down to simmer and stir a lot  until the polenta starts to pull away for the sides of the pot. Really scrap the bottom of the pot so it doesn't burn. Once its done, add in a 1/4 cup of parmesan( if you want to keep it vegan, just don't add it) and salt and pepper.

           On a well oiled baking sheet or pizza sheet..spread the polenta into the shape of your desire. I went with a somewhat circular shape, but now that I think of it, I wish I had been more creative, like maybe a triangle or even the shape of a bus….Yeah, a bus shaped pizza would have been cool.

This crust needs to be pre baked so stick it in the oven.It should take about 20ish minutes.

            You can do this pre crust or at the same time, but roast your sliced squash. Place single layers squash on an oiled pan, salt and pepper, then into the oven. It should take 10 minutes on each side.

     

You got the crust in, the squash in, now we need to caramelize the onions. You may be thinking that 2 onions is a lot, and it kind of is, but you want a lot. A tiny bit of oil into a skillet and all the onions. medium low heat with a lid, string on occasion. When the onions start to caramelize, add the mushrooms and cook until onions are nice and soft and the mushrooms are no longer raw.  By the time you done with this task…everything should be ready….time to assemble!

    

First marinara…then the roasted squash.

      I Sprinkle a layer of parmesan cheese and pile on those onions and mushrooms,. Sprinkle with a little more cheese.  ( use vegan cheese or no cheese if you want it vegan) Back into the  oven for another 15 minutes to give everything some time to crisp and melt.  Remove from oven and appreciate…That is one good looking pizza. I took  a long spatial and run under the crust just to make sure if wasn't stuck. I also found that if you let it  cool for a few minutes before serving, the polenta gets a little stiffer and easier to handle, but not necessary.

Its time to eat!   And I know that it was a success. This is my gauge for how good it was…I stopped by the next day to drop a xmas tree stand off to her(again, look at how nice I am) and she was eating lunch…the left over pizza. That might not seem like anything to you but to me… She doesn't eat leftovers. Sure, she will stick them in the fridge, but that's where they stay until she tosses into the garbage. The pizza was leftover good….That is good!

Polenta Delicata Caramelized Onions and Mushroom Pizza

Ingredients

• 1 cup polenta (Cornmeal)
• 1 tablespoon olive oil, plus more for the pan
• 2  1/4 cup water
• 1/2 cup grated Parmesan(omit if making vegan)
•  1/2 of Marinara sauce
• 1 small delicata squash
• 2 medium onions
• 8-10 mushrooms
• 2 gloves garlic

Directions

Pre heat oven to 425

In a medium saucepan, bring 2¼ cups water to a boil. Whisking constantly, slowly add the cornmeal while constantly whisking. Once full incorporated, turn to low and stir for a few minutes until the polenta starts to thicken and pull away from the sides. Stir in 1/4 cup of parmesan (if using). Salt and pepper to taste. Genously oil a pizza sheet to a cookie sheet and spread the polenta mixture  about a 1/2 thick. Place into oven and bake for 20-25 minutes or until crust is a nice golden brown.

While the crust is cooking, place thinly sliced squash on an oiled baking sheet and sprinkle with salt and pepper. Place in oven at the same time as crust, flipping squash after 10 minutes. Cook until fork tender, about 20 minutes.

While the crust and squash is baking, caramelize the onions. In a large skillet with a bit of oil. toss in onions and a little salt.  Cook on medium low heat with a  lid, giving them a good stir every now and then. Once onions are nicely cooked down, toss in the mushrooms. Continue to cook unit mushrooms are no longer raw.

Remove crust  and squash from oven and let cool for a minute. Now just pile stuff on. Spread  marinara sauce evenly around crust. Add squash and top with cheese. Dump the onions and mushroom on top and sprinkle with a bit more cheese.(Again, use vegan or no cheese to keep it vegan) Place back into oven for another 20 minutes.

Remove and let cool for a few minutes………..and then eat eat eat!!!

A good side dish for this pizza…a nice light arugula salad. Hey, you could even just toss some greens right on top of this pie, that would be fantastic too!

Enjoy and be awesome!

Lentil stuffed Delicata rounds of Awesome

I know, it's just so good. I will eat lentils all day, everyday, plan or with vinegar…Curried or with mustard.The same with squash, I am always going to the fridge to scoop a bit of acorn or pumpkin into my mouth. Whoa now,  Just last night I accidentally ate my lunch for today, an entire ball jar of lentils mixed with pumpkin puree… oops…..kinda.

What we have here are chopped up veggies mixed with lentils, a splash of vinegar, and stuffed into the holes of delicate squash. What, that's not right… What we have here is AMAZING!!! We are talking the absolute perfect dish. These tight little packages are everything that I want in a food and can be eaten hot or cold, with a fork or with your fingers, on a plate with some rice or quinoa, or in my case, standing in front of the refrigerator.(At least I had the decency to close the door while I was standing there!)

These rounds are a quick and easy and just happen to be a perfect Thanksgiving dish. Not to  big, unlike the over used stuffed acorn squash where you have to really commit and eat the entire thing. No, people can take one nice little rounds and it doesn't cover their entire plate Or take three cause they are that good. The colors are bright, the presentation is simple and flavor really bring out the happy in my Thanksgiving. You bring these to the table and people with think you are awesome. They will think you are beautiful. So smart and intelligent.. You really can't go wrong here with this one. No..You really can't.

To start, grab the dried lentils. If you have never cooked lentils, you are stupid. No, wait, you are not stupid, but if you don't start cooking them after this, then you are stupid. Lentils are the most delicious, nutritious , not to mention cheap food. They are fuss free and fast…You now have no excuse. Now, rinse and check for the stray stone, In a heavier bottom pot, mix one part lentils  to about 2 parts water. Exact measuring is not needed, just don't let you lentils dry out and burn. If you think you need more water, them add a bi more. Add a sprinkle of salt and bring to a boil for a minute. Turn heat to low and let simmer unit done to you preference, about 15 minute. I suggest a little on the al-dente side.

You have your lentils on the stove, now is the time to get those squash rounds in the oven.. All you need to do is cut the delicata into 1 inch rounds, scoop the seeds and roast in oven for 10 on each side..This is a really easy squash, easy to cut, minimal seeds and oh so pretty.

  

While the lentils are cooking and the squash is a-roastin finely chop a small red onion, a small red bell pepper, and 2 medium sized mushrooms. Throw them in a pan on medium heat with a tiny splash of oil just so the veggies don't stick. Cook until fragrant and tender, but not mushy. Finely chop the kale and either finely chop or grate carrot. Put the carrot and kale into a big bowl. The addition of the hot lentils and veggies will wilt the kale down to just right and the carrots will be that nice little crunch crunch crunch in the mixture.

Add the cooked down veggies to the bowl of kale and carrots. Mix in about 2 cups of cooked lentils, a sprinkle of salt and pepper and a splash of red wine vinegar or balsamic. The squash should be done and ready to fill.

Now here is the tricky part.. Dont eat the entire bowl of the lentil mixture. I am not saying that I did, but I am not saying that I didn't. All I know is that I might have had to make another batch…

Anyways.. Let the squash cool a bit on the pan or sheet, just enough so you don't burn your hands when your handling it. You have squash with holes, you have lentil mixture…Stuff the lentils mixtures into the holes. Dont just scoop a little, really stuff and overflow those babies. Stick them back into the oven for another 6-8 minutes, just to let everything cook and marinate together.

Remove from oven and OOh and AAAH.. To finish, drizzle a tiny bit of vinegar on top of each round. Trust that you want it. Not a lot, just a drizzle

You have done it! Now serve and eat…Or, let cool completely on pan, cover with foil and stick in the fridge for the next day. All you need to do is pop them back in the oven for 15 minutes until hot all the way through.  Fast, easy, and can be made ahead… Its ok, you can stop applauding me, I know I am Awesome!

ENJOY!!!!!!!!!

RECIPE

This recipe makes 12-14 one inch rounds

• 2 Delicata Squash
• 2 cups prepared lentils
• 1 small red onion
• 1 small red pepper
• 2 mushrooms..(I used white button)
• 1 small carrot
• a few kale leaves
• salt and pepper
• Red wine Vinegar. (Balsamic Vinegar works too)

Directions.

Preheat oven to 400 degrees

Wash squash and cut into 1- 1/2 inch rounds. Remove the seed and guts..(Set aside for roasting). Place rounds on a very lightly oiled or parchment lined  baking sheet. Place in oven, letting round bake for about 20 minutes, flipping each round after about 10 minutes. Squash is done when just fork tender..

While squash is baking, finely dice the onion, pepper,and mushrooms. Place in a skillet with a splash of oil on medium low heat until veggies are soft and fragrant, Finely chop kale and carrots and place in a large bowl. Once veggie mixture is done, transfer to bowl with ale and carrots. Add 2 cups of lentils.. Mix with salt and pepper and a teaspoon of vinegar.

Once the delicata is cooked and cooled enough to handle, Scoop a generous amount of the lentil mixture into each round, slightly packing the mixture in. Place back in oven for another 6-8 minutes or, you can let them completely cool, wrap the baking sheet in foil and stick in fridge until you need them.When ready to serve, reheat for 10-15 minutes in oven at 400 degrees.  Remove from oven and serve with a drizzle of vinegar on each round,