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photo Polenta Pizzas with Kale, Chard, and Parsley Pesto Recipe | Say Mmm

Polenta Pizzas with Kale, Chard, and Parsley Pesto

These Polenta Pizzas from Clean Start by Terry Walters don't have all that much to do with their doughy, cheesy namesake, but considering it's about a thousand times better than any vegan, gluten-free version I've ever tried,...
4 Servings - seriouseats.com
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Servings:4  | Calories:830 | Total Fat:69g  | Chol:2mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 69g
106 %
Sat Fat 9g
45 %
Total Carb 44g
15 %
Fiber 12g
48 %
Sugars 8g
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Cholesterol 2mg
1 %
Sodium 2624mg
109 %
Protein 15g
31 %
Calories:
45% Others combined
23% Toasted walnuts
18% Extra virgin olive oil
13% Vegetable stock
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Polenta

Ingredients

3 cups vegetable stock
1 teaspoon sea salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
Freshly ground black pepper
2 tablespoons extra virgin olive oil
11 / 4 cups polenta
1 large leek, sliced
3 tablespoons extra virgin olive oil
3 tablespoons mirin
2 maitake mushrooms
1 bunch kale, finely chopped
Sea salt and black pepper
1/4 cup pasta sauce
1/2 small red onion, thinly sliced
3 garlic cloves
3 tablespoons extra virgin olive oil
1 bunch Swiss chard, chopped
Sea salt and black pepper
1/4 cup Parsley Walnut Pesto (recipe follows)
2 garlic cloves, peeled
1 cup toasted walnuts
11 / 2 cups packed flat-leaf parsley leaves
1/4 cup extra virgin olive oil, plus more as needed
2 tablespoons lemon juice

Directions : View recipe directions on seriouseats.com
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