Veggie Polenta Pie

Today, I painted over the pink walls of the bedroom I grew up in. Today, I stood in a painty-smelling, cute little room, and I felt almost like I had grown up. Almost.

Today, I tucked the seeds of my favorite veggies and herbs under the ground that I grew up walking on, and I felt a little nostalgic.

Today, I sat in my now green room and thought about what it means to be a person. But, I didn’t get anywhere. I guess that’s an adventure for another day.

Today, I built three sculptures from balancing rocks, and I felt the little creature that is peace move a little in my stomach.

Today, I cried a little, and I laughed a little, and I wondered if tears and laughter balance each other out somehow.

Today, I made Veggie Polenta Pie, and everything was good.

Veggie Polenta Pie (vegan and gluten-free)

Adapted from: The Moosewood Cookbook by Mollie Katsen

• 1 cup cornmeal
• 1.5 cups water
• 1 medium onion, chopped
• a splash of olive oil
• 1 medium-sized yellow squash, sliced into half circles
• 1/2 tube of soy sausage (gluten-free if necessary)
• 1 cup chopped baby spinach
• 1/2 cup pasta sauce
• 1 small tomato
• a pinch of dried basil

Preheat the over to 375 degrees F. In a medium-sized saucepan, boil the water. Add the cornmeal, whisking to prevent any lumps from forming. Cook for about 10-15 minutes, stirring frequently, until the cornmeal mixture (polenta) is very thick. Lightly oil the bottom and sides of an 8-inch pie plate. Spread the polenta onto the bottom of the pie plate to make the crust. Lightly brush a thin layer of olive oil over the top of the polenta. Place pie plate in the preheated oven, and cook for about 30 minutes, or until the polenta is just beginning to brown.

In the meantime, sauté the onion with the olive oil until the onions are translucent. Add the yellow squash, and cook until the squash is tender. Set aside. Cook the soy sausage according to the package directions, and set aside. When the polenta is done, spread the pasta sauce over the polenta. Then layer on the squash and onions, spinach, soy sausage, tomato, and dried basil. Place the pie plate back into the oven for another 5-10 minutes to get everything nice and toasty.

Serve warm, or chilled. This makes excellent leftovers as the polenta crust tends to set in the fridge. FYI, don’t expect to be able to pick up a slice and eat it like a pizza – it’s just not going to happen. Serve with a smile and a big ol’ cup of love.

!Besos!