Polenta pizza
Ingredients
- 750 mL (1¼ pint) strong vegetable stock
- 175 g (6oz) instant polenta (dry)
- 40 g (1½oz) freshly grated Parmesan cheese
- 75 g (3oz) tomato purée
- 1½ tbsp extra virgin olive oil
- 1½ tsp dried oregano
- 125 g ball buffalo mozzerella, torn into pieces
- 200 g (7oz) vegetable antipasti (we used a mixture of grilled artichokes, roasted peppers and sunblush tomatoes)
- Large handful rocket leaves, to garnish
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