Creamy Polenta with Pizza Fixings & Veggies

Directions

1. Heat the water in a saucepan on medium. Once boiling, whisk in the polenta. Turn the heat down to medium low and cover. Mix the polenta every few minutes while it cooks, preventing caking or sticking to the pan. This will take about 10-15 minutes to become soft. Add extra water or oil if needed to create a creamy consistency. It will firm as it cools. Season with salt and pepper when it’s finished.
2. Start the green lentils as soon as the polenta cornmeal starts cooking. Cook the green lentils with water, using 2.5 times the water measurement as green lentils. Heat to a boil, then reduce to medium and cook until soft. Check the pan regularly to make sure the green lentils aren’t sticking to the bottom. If they are, you may need to add more water.
3. Heat the oven to  350°F/177°C. Peel and mince the garlic.
4. In another saucepan, heat the canned diced tomatoes, dried oregano, dried basil and minced garlic over medium to low heat. Stir and cook until hot. Five minutes before the polenta is finished, stir the spinach and green lentils into the sauce mixture (drain the green lentils first if they have excess water in them).
5. Put the polenta cornmeal in a oven-safe pan. Top off with a big spoonful of the sauce, spinach, and green lentils mixture. Sprinkle nutritional yeast and chopped walnuts on top. Add salt, pepper and chili pepper flakes to taste.
6. Put the pan in the oven and bake for 15 minutes. Pull the pan out, allow to cool slightly and serve.