Polenta Pizzas with Crispy Sweet Potatoes & Chard

I transitioned right from labor intensive raw meals, to labor intensive cooked meals. Will I ever give myself a break?!

Instead of going back to simple salads and easy meals in my downtime, of course I have to make life difficult and go for longer recipes. It’s a sickness, I know.

These pizzas are SO cute though and really yummy. Not to mention, aesthetically pleasing. The crispy, spiralized sweet potatoes are by far the best part. I’ve been eating them just as a quick snack, too.

3 1/2 cups vegetable broth or water

1 cup organic cornmeal

2 sweet potatoes, spiralized

1/2 bunch rainbow chard

1 large yellow onion, sliced

4 cloves garlic, minced

3 tbsp olive oil, divided

1 tsp dried basil

1 tsp dried oregano

1 tsp all purpose seasoning

Crushed red pepper

Sea salt and black pepper

• In a large, cast iron skillet, cook vegetable broth, cornmeal, 1 tbsp oil, basil, oregano, all purpose seasoning, sea salt and black pepper on medium high heat
• Continue whisking for 8-10 minutes until thick
• Once cooked, pour polenta into pancake sized pizzas onto a baking sheet lined with parchment paper
• Let sit in the fridge for 15 minutes
• Preheat oven to 400 degrees
• In another frying pan, cook onions, garlic and crushed red pepper in 1 tbsp oil over medium heat for 10 minutes
• Add chard and cook for another 5 minutes or until wilted
• Toss sweet potatoes with 1 tbsp oil, sea salt and black pepper
• Cook at 400 degrees in a baking sheet for 25 minutes, turning halfway through
• Once polenta has set, cook at 400 degrees for 30 minutes, turning halfway through
• Serve pizzas topped with chard and onion mix and sweet potatoes