Homemade Takeaways

Polenta pizza

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Carolyn Robertson

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Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

3 cups water
1 teaspoon salt
150g fine or coarse instant polenta
1 tablespoon oil
1 cup freshly grated parmesan cheese
2 capsicums, red, yellow or orange, chargrilled
1 red onion, sliced, chargrilled
1 punnet cherry tomatoes
2 cups rocketarugulaX leaves
spray oil

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Instructions

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1 Place water and salt in a heavy-based pan and bring to the boil. Gradually pour in polenta, whisking continuously to prevent lumps forming and to keep mixture smooth.

2 Reduce heat and cook, stirring all the while, for 6-7 minutes until thick and creamy. Stir in oil and parmesan. Season with pepper. Cool for 5 minutes.

3 Spoon polenta onto greaseproof paper. Spread into a round using a damp knife. Bake at 200°C for 10 minutes until firm.

4 Add capsicum, onion and tomatoes. Spray with a little oil and cook for 15 more minutes. Serve topped with rocket.

Variations

To add extra flavour, replace the water with a vegetable stock or a mix of water and stock.

HFG tip

If polenta becomes lumpy during cooking, process in a blender until smooth then return to pan and continue to cook.

Nutrition Info (per serve)

No nutrition information available for this recipe.

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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