No fuss polenta pizza
I used to be scared of polenta. Scarred from a few bad experiences, I was left thinking that it is too easy to make badly, and not worth the effort. I am only just discovering the versatility and joy of cooking with polenta! It’s actually not scary at all – it’s easy and quick to cook, and really tasty! This is my no fuss polenta pizza recipe:
- 1 cup fine polenta
- 3 cups boiling water
- 1 tsp vegetable stock
- 1/2 tsp sea salt
- a small handful of fresh herbs (I used chives, parsley and thyme today)
- 2 tsp olive oil
- Freshly crushed black pepper
- You will need a whisk for this one. Don’t think you can do without!
- Preheat oven to 200C.
- Lightly oil a long, shallow baking tray.
- Simmer water in a medium saucepan. Add stock, salt, herbs, pepper, oil.
- Slowly pour the polenta into the saucepan in a fine stream whilst whisking to stop it forming lumps. Whisk for about 2-3 minutes until all the water is absorbed.
- Spread evenly over the baking tray and place in the over for 10 minutes to allow any excess moisture to evaporate.
Top with whatever delights you have in the garden or fridge. Don’t use too much tomato sauce as it will make the base runny and won’t hold it’s form. My favourite toppings are roast pumpkin, zucchini, goats fetta and olives. What are your favourite pizza flavours?
Bake for about 20 minutes, and allow to cool for at least 10 before slicing.