- 2 cups polenta
- 200 g mozzarella, thinly sliced
- 200 - 250 g baby tomatoes, halved
- handful of basil leaves
- ½ cup olive oil
- 2 cloves garlic, crushed
- salt and ground black pepper
- finely grated Grana Padano, for dusting
- rocket, for serving
Preheat the oven to 190°C. Cook the polenta according to packet instructions. Immediately turn the hot polenta into four well-oiled 20cm, round pizza pans or one rectangular baking pan. Spread into an even layer (if it’s very thick, use a metal spatula dipped into boiling water). Top with the mozzarella and tomatoes.
Blend the basil with the oil and garlic and drizzle over the pizzas. Season and dust with Grana Padano. Bake for 20 minutes or until browned in patches. Serve immediately, garnished with rocket leaves.
Cook’s tips: Add slices of Italian salami or bits of anchovy and some smashed olives. Use a ready-made basil pesto instead of the basil oil. A thin layer of baked polenta makes a good base for a cheesy pizza topping. Eat it straight from the oven while the mozzarella is still soft and gooey.