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This is my 12th Secret Recipe Club reveal day! I’ve enjoyed being part of this group, being assigned a food blog, choosing a recipe, and trying it out. Oftentimes, the blogs assigned were quite different than how I normally cook. So it was a challenge, especially at times, to find something that my whole family would like, yet something new and unique to try out! πŸ™‚

I’ve enjoyed this time, but sadly this chapter of my blogging life is coming to a close now. With our recent move, getting used to our new schedule, expecting our 3rd, homeschooling our 1st, and preparing for our move to Africa in a few months, I have to let some things go. As fun as it’s been to be part of SRC, sadly, I’ll pass that fun on to another food blogger waiting to join. πŸ™‚ Β So thanks for joining me in these past reveals, and do check in from time to time! Of course there will be new recipes posted here, that’s my hobby! πŸ˜‰ Β I’m enjoying putting my recipes on here as it will also be so handy once we are in Africa, where I can’t bring all my cookbook stash. πŸ™‚

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This month, I was assigned Bean’s blog,Β Without Adornment. How fun to get to end this SRC journey with being assigned a fellow Canadian food blogger! πŸ™‚ Β Bean cooks gluten-free, and, also has a lot of recipes that are dairy free, egg free, etc. It’s a great blog for those of you with these allergies!

After browsing around, I decided on the Vegan Polenta Pizza. However, I’m not using her toppings (kale, mushrooms and pine nuts). Sounds yummy to me, but I do have one child who is a picky eater, so I try to be sensitive to that, while pushing him to try new things as well. πŸ™‚ Β He LOVES pizza, and guess what? He loved this one! I didn’t tell him it was a different crust. He took a bite and said “Mmm, this is good food!” and ate his whole piece. Yay!!!

I’m also excited about this crust, because, in Africa, they eat a lot of maize, which I believe is sort of similar to cornmeal. Since that will be so readily available to us, I’m sure I’ll be able to make a very similar pizza-crust to this recipe! And since my sons love it – yay! πŸ˜€ Β So thank you, Bean, for this recipe that I’m sure will come handy in the future!

Polenta Pizza Crust

2 cups water
1 tsp italian seasoning
1 1/2 Tbsp oil
1/2 tsp salt
dash pepper
3/4 cup cornmeal

Bring water to boil. Add seasonings and oil. Whisk in cornmeal slowly, and let it simmer/boil 5-7 minutes, until thick (oatmeal-like consistency), stirring constantly. Add a bit of water if necessary, though I didn’t need to – probably depends how hard you let it boil. πŸ™‚

Spread on greased cookie sheet/pizza pan, working quickly so that the polenta doesn’t have time to set. I spread it on an 11″ circular pizza pan and it seemed the perfect thickness to us (“thin-crust”).

Bake at 450F for 20-25 minutes, until lightly brown underneath. Remove from oven, and put desired toppings on. Return to oven and bake another 10 minutes.

Breakfast Pizza Toppings (as pictured above):

4 eggs
1/4 cup milk
Meat or sausage of choice
Pizza sauce/salsa
Cheese

Mix together eggs and milk, and cook in a frying pan. I left them slightly undercooked as they cooked a bit more in the oven.

Put desired sauce on top of polenta crust. I used pizza sauce on half, and salsa on the other (kid-friendly and for adults!). Spread scrambled eggs over the top. Place meat/sausage of choice. Top with cheese!


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