Polenta Pizza

To make the polenta crust:

1. In a 10-12 inch diameter cooking pot over medium-high heat, bring water, salt and olive oil to a boil. Whisk in the polenta or cornmeal slowly until incorporated. Stir, turn heat down to low, cover and cook for 40 minutes. After 40 minutes, turn off the heat and allow to polenta sit on the stove for another 10 minutes.

2. Preheat oven to 350 degrees. Prepare a baking sheet with a light coating of olive oil or cooking spray.

3. Turn the pot upside down to carefully drop the polenta onto a cutting board. Slice it into two equal round pizza crusts. Bake on the prepared baking sheet for about 30 minutes, or until crust is crispy around the edges.

To make the heirloom tomato sauce:

1. Prepare a roasting pan with a little olive oil or cooking spray.

2. Place the quartered tomatoes face up in the prepared roasting pan, drizzle with a little olive oil and season with salt. Add garlic and roast at 350 degrees for about 30 minutes, or until tomatoes are lightly caramelized.

3. Pulse with an immersion blender or smash with a fork. Season with basil and salt and pepper to taste.

To complete the polenta pizza:

1. Prepare a cookie sheet with a little olive oil or cooking spray.

2. Place cashews, lemon juice, salt, water and 1 teaspoon of the basil in a food processor. Blend, adding water slowly, until mixture reaches a thick, cream cheese consistency. Be careful not to add too much water so that the cashew mixture can still hold itself together. Adjust seasoning to taste.

3. Use a teaspoon to form the cashew mixture into little balls. Spread the cashew balls and sliced onions onto the pizza and bake at 350 degrees for another 10 minutes, or until toppings are heated. Sprinkle with fresh spinach and basil and enjoy.