Polenta 'pizza'

I really like polenta. Its filling and you can use it in many ways.

It cooks with about 3 times the amount of liquid to polenta. You can use vegetable stock, or water to cook it. If you've never used it before you can find it in 2 different forms in the supermarket. There is the dried polenta which comes in packets, uncooked, and there is the already cooked variety that comes in a tube. This is perfect for slicing and frying, but the dried polenta is better if you want a more loose consistency. If you are cooking the dried polenta, once it is cooked it will firm up if you leave it. I sometimes roll it up into a tube with plastic wrap and store in refrigerator. It will become firm and you can then use as you would the pre cooked variety that you can buy. I prefer this as I know it has not been processed in any way, and won't contain any additives.

I experimented the other day with this recipe with dried polenta. It satisfied my cravings for real pizza.

Polenta 'Pizza'.

Fry some chopped garlic, red pepper, zuchinni (diced small)

Polenta - I used 1/2 cup with 1 1/2 cups water. Perfect for one with some left over.

Cook polenta - then add some parmesan cheese at the end. Thereis no perfect quantity of cheese - just as much as you would like.

When the polenta is cooked, leave to cool slightly so its firm but not too firm. Spread polenta on plate. Spread some pesto on top of the polenta. Then you can spread a layer of sundried tomato pesto.
(recipe below) (Blend sun dried tomatoes and roasted cherry tomatoes).
Top with fried veggies and some shredded basil, black pepper.

Sun dried tomato pesto.

This is basically about 15 sun dried tomatoes and 15 roasted red cherry tomotoes blended together in a food processor.
For sun dried tomatoes I use the dried ones, not the ones in oil. You just pour boiling water on them and leave for about 5 minutes unitl they are soft. This pesto will keep a few days in the fridge.