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Polenta pizza with cherry tomatoes and dolcelatte

Name: Polenta pizza with cherry tomatoes and dolcelatte
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 2 courgettes, very thinly sliced lengthways with a vegetable peeler 200g cherry tomatoes, halved; Olive oil for drizzling; 600ml milk; 1 chicken stock cube dissolved in 400ml freshly boiled water; 250g instant polenta; 50g cheddar, grated; 80ml passata; 80g dolcelatte cheese, thinly sliced; Handful fresh basil leaves

Published: 13 Oct 16
Updated: 11 Sep 24

Skip the takeaway: this gluten-free polenta pizza is bursting with Italian flavours and takes just 20 minutes to put together.

Take a look at our polenta recipes collection for more easy meal ideas.

Easy
September 2016

Test kitchen approved

Serves 4
Hands-on time 20 min, oven time 25-30 min

Skip the takeaway: this gluten-free polenta pizza is bursting with Italian flavours and takes just 20 minutes to put together.

Take a look at our polenta recipes collection for more easy meal ideas.

Gluten-free recipes

Nutrition: per serving

Calories: 469kcals
Fat: 16.9g (9g saturated)
Protein: 23g
Carbohydrates: 54.5g (10.5g sugars)
Fibre: 3.6g
Salt: 1.1g

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Ingredients

2 courgettes, very thinly sliced lengthways with a vegetable peeler 200g cherry tomatoes, halved
Olive oil for drizzling
600ml milk
1 chicken stock cube dissolved in 400ml freshly boiled water
250g instant polenta
50g cheddar, grated
80ml passata
80g dolcelatte cheese, thinly sliced
Handful fresh basil leaves

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Method

Heat the oven to 220°C/200°C fan/gas 7. Spread the courgettes and tomatoes over a large baking sheet, then drizzle with oil and season with salt and pepper. Roast for 10 minutes, then transfer to a plate (set the baking sheet aside and leave the oven switched on).
Meanwhile, put the milk and stock in a large saucepan and bring to the boil. Put the polenta in a jug. When the liquid comes to the boil, pour in the polenta and stir continuously with a wooden spoon until the mixture thickens and starts to bubble. Turn down the heat, then stir in the cheddar and season with plenty of salt and pepper.
Pour the cheesy polenta onto the baking sheet and spread out into a thin, even round. Spread over the passata (don’t worry that there is only a very thin layer). Top with the roasted veg and dolcelatte. Bake for 15-20 minutes until golden, then garnish with basil leaves.