Who feels like pizza tonight? You can add some tomato, a little bit of herbs and a little bit of cheese, or whatever topping you please.
The possibilities are almost endless. But the best thing about it is, that it’s gluten-free!
Ingredients 2 cups polenta
50 grams grated cheese
1 tablespoon tomato puree or cooked chopped tomatoes.
Mixed crushed herbs
Any topping you please- onions, vegetables, peppers, or smoked poultry and meat.
Cook the polenta, as per the instructions on the packaging. Wearing gloves, stir the polenta frequently as it cooks, be careful as it splats all over the place. Cook until it thickens like batter and eventually solidifies more.
In a loose-base cake tin, spread some olive oil. Then arrange the polenta evenly.
Spread the tomato puree on the polenta. Or cook some chopped tomatoes on a pan with a tablespoon of butter. Spread over the polenta.
Add grated cheese, cheddar, mozzarella, anything you like.
Sprinkle the herbs on top and the pepper.
Add the vegetables, or smoked poultry/meat. The Polenta pizza pictured is similar to a Margherita pizza.
Cook in a pre-heated oven at 180 degrees Celsius for ten to fifteen minutes.