Broccoli & Tomato Polenta Pizza

FOR THE POLENTA

2 1/2 cups waters

1 cup organic cornmeal

1/2 cup coconut milk

1 tsp sea salt

1/4 tsp black pepper

FOR THE TOPPINGS

1 1/2 cups steamed broccoli florets

1 1/4 cups fresh tomato and herb sauce

1 1/2 cups fresh baby spinach

10 grape tomatoes, halved

1/4 lb fresh mozzarella (about 1 1/2 cups when torn into pieces)

Olive oil for coating

Brush bottom of a baking sheet with olive oil
Bring water, coconut milk, salt and pepper to a boil
Quickly reduce heat to medium, then whisk in cornmeal and stir continuously for 12-15 minutes, until thick and creamy
When cooked, spread onto greased baking sheet until about 1/2 inch thick (mine covered about 3/4 of the sheet)
Cool in fridge for 1 hour
After an hour preheat oven to 450 degrees
Bake polenta for 20 minutes
Remove from oven, spread the sauce over polenta, then add spinach, broccoli and tomatoes and then top with mozzarella