Polenta-Tomato-Mozzarella Bake

A delicious alternative to pizza. Just top your polenta base with your favourite toppings and put it in the oven. This dish is perfect for advance preparation and re-heating.

Portions: 2 adults + 2 children
Cooking time: 20 mins preparation + 30 mins baking

What's in it: Polenta has corn so it is rich in complex carbohydrates and fiber. It’s also a good source of Vitamin B and C and magnesium. Combined with milk, cheese and plenty of veg, this makes a nutritious, well balanced meal.

Ingredients: ½ cup polenta 1 cup milk  1 cup water 1 good handful Parmesan cheese 1 tin chopped tomatoes 2 garlic cloves 200g Mozzarella cheese 3 vine tomatoes, cut into slices (or cherry tomatoes, cut in half) Salt, white pepper, nutmeg, oregano, fresh basil Optional toppings: tuna, spinach, blue cheese, feta, sweet corn, ham, mushrooms etc.

Preparation: Mix polenta, milk and water in a sauce pan and bring to the boil. Simmer gently for 5-10 minutes until polenta is thick; stir occasionally to avoid lumps. In another sauce pan, quickly fry garlic in a bit of olive oil, add tinned tomatoes and season with salt, pepper and oregano, cook gently until needed. Set aside, add Parmesan cheese and season with salt, white pepper and nutmeg. Preheat oven to 180ºC. Grease a medium size baking dish with olive oil, pour in polenta mix and spread evenly. Cover base with ½ of tomato sauce and top with tomato slices, Mozzarella cheese and any other toppings of your choice. Bake for about 30 minutes. Take out of the oven and rest for about 10 minutes before serving with remaining tomato sauce and fresh basil leaves.

Adult version: Enjoy with a side salad. Great for re-heating in the oven or microwave.