Polenta pizza with cherry tomatoes and dolcelatte

Method

1. 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).
2. 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.
3. 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.