Amazing yummy Caramelized, fig, “pizza”

Ingredients

Crust

2 cups water
1 1/2 cups vegetable broth
1 cup polenta/cornmeal
2 tablespoons olive oil, divided
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
4 large shallot bulbs, thinly sliced
4 to 5 figs, thinly sliced
fresh thyme
pine nuts

cheese sauce
1 cup raw cashews
1/2 cup + 2 tablespoons water
4 tablespoons nutritional yeast
2 teaspoons white miso
salt to taste

Instructions
Line 2 large baking sheets with parchment paper.

Combine the water, vegetable broth, polenta, 1 tablespoon of olive oil, basil, thyme, garlic powder, onion powder, and salt in a medium pot. Whisk over medium-high heat until the mixture gets very thick, about 8 minutes. If it starts to bubble and sputter, turn the heat down and continue to whisk. Once it is very thick, remove from the heat.

Spoon the polenta into 1/2 cup measuring cup. Once it is almost full ( you want slightly less than a 1/2 cup per crust), scoop it onto the prepared baking sheet an use your spoon or a rubber spatula to spread into a 5-inch circle. Repeat with the remaining polenta until you have 8 crusts. Place the pans in the refrigerator and chill for at least 20 minutes or until ready to use (no more than 5 or 6 hours, though).

Once you are ready to start preparing dinner, preheat the oven to 350 F. Once it is preheated, bake the polenta crusts for 20 minutes and then remove from the oven.

While they are baking, you can make your cheese sauce. Combine the cheese sauce ingredients in a food processor or blender and process/blend until smooth. Set aside.

Now caramelize the shallots. Heat the remaining olive oil in a frying pan over medium heat. Add the shallots and let them cook, stirring occasionally, for about 15 minutes or until they are brown and caramelized. Add salt to taste and remove from the heat.

Once the crusts have cooked, increase the oven temperature to 425 F. Spread the cheese sauce on top of each crust. Top with shallots, sliced figs, fresh thyme, and pine nuts. Bake the pizzas for 10 minutes or if you want crispier pizzas you can pick up and eat, you may want to bake for 15 minutes. Serve immediately. Enjoy!

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