Polenta pizza with red cabbage – winter, you can come!

How about a winter pizza?
If you have been reading with me for a long time, you are probably already familiar with my Polenta pizza, a more digestible variant of the wheat flour pizza. oriental food recipes make them with summer vegetables like tomatoes and zucchini, but you can also do them with winter vegetables. This time I just put red cabbage and mushrooms on it, but try other vegetables.

How about Brussels sprouts (cabbage sprouts), carrots or celery? Simply cut everything into small pieces, place on the polenta and sprinkle with olive oil and good spices and into the pipe.

I really appreciate polenta (corn grits) for its good digestibility, easy preparation and neutral taste. It’s also gluten-free if you take care of it.
Effect of polenta after TCM
thermally neutral (i.e. neither cooling nor warming)
strengthens the stomach and digestion
wicks away moisture (e.g. edema, high blood pressure, increased blood lipid levels, acne)

builds up qi (“life energy” that supplies the entire body)
Tip: There is also quick-cooking polenta in the organic shop, which is ready in 3 minutes. But I think that the normal polenta (corn grits) tastes better.

Recipe for polenta pizza with red cabbage, mushrooms and feta
Stir in the polenta in double the amount of boiling water, salt, stir for about 5 minutes, then switch off the stove and let it steep for another 10 minutes.
Spread the polenta on a baking sheet (approx. 1-2 cm thick) and let it dry for at least 1-2 hours (I like to cook the polenta in parallel with breakfast, then spread it on the baking sheet and only use it for lunch or dinner)
Cut red cabbage into small strips, slice mushrooms, leave some mushrooms whole or cut in half
Spread the vegetables on the polenta, drizzle with olive oil and season the dried herbs of Provence, salt
Place a few whole or halved mushrooms on the baking tray next to the polenta and bake with them
Bake in the oven at 40 degrees for about 40 minutes until the vegetables are done
after half the baking time, add a few pieces of the green onion and the feta
sprinkle the finished pizza with cress and enjoy.
By the way, red cabbage (red cabbage) has a thermally neutral to gentle warming effect, is good for cold feet and strengthens the stomach qi. Its red color strengthens our blood. Red cabbage is also said to help with cough. (Source: Praxisbuch Lebensmittel und Chinesische Medizin, Bacopa-Verlag)

Would you like something hearty?
Prepare the polenta pizza with tomato sauce, cheese, olives or capers and sardines or a few pieces of salami or minced meat. This is much more digestible and qi-rich than a sausage bread, a ham and cheese toast or a “normal” pizza.

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