Recipe: healthy(ish) polenta pizza
I’m definitely feeling quite sluggish and podgy after an indulgent Christmas, so it’s – cliched – time for some healthy eating. I got some lovely recipe books as gifts so I’ve been leafing through and making notes of some to try, but here’s one I made up after finding a bag of polenta meal in the cupboard. Yes, it has cheese on, but corn is a healthier alternative to wheat pizza base and it’s loaded with veggies.
- 100g polenta meal
- 400ml hot stock
- Can of plum tomatoes
- Knob of butter
- 1 red onion
- Toppings of choice - I used courgette, beef tomato, caramelised onions and Fontina cheese
- Get the tomato sauce on first. I always make the magical, mythical tomato-butter sauce thusly: tip the can of tomatoes into a pan along with a large knob of butter and half a red onion, halved again into two wedges. Bring to a gentle simmer and leave for 30-45 mins, stirring occasionally, until it's jammy and delicious.
- Make the polenta: Bring the stock to a simmer in a pan then beat in the polenta. Stir over the heat for five mins until smooth and thick. Grease a shallow cake tin, plop in the polenta and spread to a thickness of about 1cm. Leave to cool a little.
- Prepare your toppings - I used the tomato sauce, caramelised red onion (gently fried with sugar, salt and balsamic vinegar), sliced beef tomato, courgette and Fontina cheese - and get building like a normal pizza. Pop in the oven for 15-20 minutes until the cheese has melted.
- Serve with mini roasties and mayonnaise (well, I did say semi-healthy...)