What’s better than a great dish? A great dish shrunk into a super cute version of itself to just wider than mouth size. Want a slice of the action? Read on…
- In a big heavy pan cook up the polenta, stock, with seasoning and a big lug of olive oil.
- Stir it continuously over a medium heat for about 20 minutes until the polenta is thick.
- When it’s proper gloopy and most of the moisture has been absorbed lay out some baking trays with baking paper. Using a tablespoon get a big dollop of polenta and drop it onto the sheet, gently in a circular motion smooth it out so it forms a disk of about 6 – 7cm diameter.
- Pop them in the fridge for half an hour while you faff around doing something else.
- Bake these for 25 minutes on 190°C, flipping halfway through. Once done pull them out and put to the side while you get your toppings ready.
You can’t let these babies out topless, so we’ve piled them up with garlic passata, wilted rainbow chard, caramelised onions and pine nuts. You can of course stray from our path but we think this a pretty good starting combo.
Start by chucking the passata, 2 of the garlic cloves chopped, the cayenne pepper and 3 tbsp water in a saucepan and bring to the boil. Once it boils let it simmer for around 15 minutes for the flavours to develop, stirring frequently.
Get your onions in the pan on a low heat with the sugar, oil and sea salt and allow to cook down until they are brown all over. These need to be stirred frequently so they don’t burn and take around 45 minutes to get just right.
Chop your rainbow chard roughly then wilt it for about 10 minutes in a pan with a dash of oil, the final garlic clove (minced) and the lemon juice.
When you’re ready to start serving, place a dollop of passata in the middle of the polenta pizzas and put in the oven to warm on a low heat for ten minutes.
Next up pile them up with the chard then the onions and finally a sprinkle of your pine nuts and pop back in the over for 4 -5 minutes just to warm right through.
A little pizza heaven in our opinion..