Polenta is such a cheap and versatile grain... [sweet](chocpolenta) or [savoury](porkandpolenta) In this recipe we transform it into the base of a pizza-style dish. Start-to-finish the dish is prepared in less than half an hour and is just as good cold th
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400 ml vegetable stock
100 g polenta grain
1 handful(s) Parmesan, grated
1/2 red onion, peeled and sliced
12 sun-blushed tomatoes
8 small mozzarella balls, halved
6 slice(s) salami sausage
2 basil leaves
Preheat the oven to 220°C.
Make Polenta Base Mix
Heat the vegetable stock up in a saucepan until it is boiling.
Tip in the polenta and keep stirring until it becomes the consistency of mashed potato.
dump in the Parmesan cheese and stir to melt.
Add Polenta To Tin
Line a cake tin with baking paper before tipping the cooked polenta in.
Spread evenly to the edges.
Add Toppings And Bake
Scatter the onion, sun-blushed tomatoes, mozzarella and salami over the base making sure it is all well distributed.
Bake in the oven for 6-8 minutes until the cheese of top has turned golden
Serve by lifting the baking paper from the tin and transferring it to a chopping board to portion then accompany with salad.
Feeds 2 as a main meal or 4 as light lunch