For The Pizza Base:
- 250ml (add more if needed) water or stock
- 1 pinch of sea salt
- 1 sprig rosemary
- 250g quick-cook corn-based polenta
- 25g butter or coconut oil
- 60g grated Parmesan cheese (optional)
- 2 tbsp olive oil
For the Pesto:
- 130g pumpkin seeds
- 1 tbsp chopped parsley
- 1 garlic clove
- 2 tbsp grapeseed oil
- ½ cup olive oil
- sun dried tomatoes
- 30g fresh tomatoes
We could hardly keep little fingers away from the plate when Lizzie served these at our Summer Festival. A contributor to our Guest Chef Stage, Lizzie demonstrated how versatile polenta is as an ingredient. Well worth a try – the whole family will love it.
‘An Italian staple, polenta is a fast-cook, dual-purpose wonder food. When you first cook it, it’s creamy and mash-like, and you can serve it up with a meaty stew. Make double what you need and leave the remainder of it in the fridge, where it hardens. Then you can make it into lovely instant food – slice it up in rounds and fry for a tasty, crispy pizza base, or into sticks as a good ol’ chip. It’s ground maize, and naturally gluten free with good carotenoid content for bones, teeth and eyes. These pizza bases are topped with spinach pesto and slow-roasted tomatoes.’
Pour the liquid into a large, heavy-based pan along with a pinch of sea salt and a rosemary sprig, and bring to boil. Then add the polenta in a thin stream, whisking continuously. Stir for 2–3 minutes until it thickens.
Stir in the butter or oil and cheese, if using. Place the polenta in a cylindrical pot in the fridge overnight. When hardened, slice or cut out 1cm rounds and fry in a little oil in a pan for a few minutes on each side until brown and crispy.
Add pesto and tomatoes or other toppings you fancy, like cheese and ham, and crunch away.
See here for more recipes from our Summer Festival Guest Chef Stand.
Lizzie Loves Healthy Family Food: Delicious and Nutritious Meals You’ll All Enjoy is published as a hardback and eBook (£20/£10.99) by Trapeze
Photography by Charlotte Kibbles