Hello everyone. You might notice that after a couple of years, I’ve changed the look of my site! It felt like it needed a fresh start for fall, so I decided to update it a bit.
I mentioned in a previous post that the past few weeks have been extremely chaotic. Here’s the news: we’re moving! After 6 years in London we are moving outside of the city. More details coming on that soon. Although it’s several weeks away, I’m trying to be strategic in my food planning/prep so that we have to move as little food as possible, especially heavy stuff like cans. I’m also meal prepping like mad, as we are spending a lot of time on the go at the moment, and eating without planning = expensive and unhealthy meals.
On this occasion I decided to use up the 250g of polenta we had lying in the cupboard. How did I come up with the idea of a pizza with polenta base? I’m also trying to go through all of my old magazines at the moment — mostly delicious, which I’ve had a subscription to since 2013. I’ve detailed this process on the blog before; I try to cull magazines every two years but tend to do it seasonally. I’m determined not to take any magazines with me in the move, so I’ve been going through them and tearing out recipes I like (yes, I know there are numerous ways to sort digitally, but I’m not there yet).
This one caught my eye. The base is 250g polenta, plus 1L of liquid (400ml stock and 600ml milk). Unlike making pizza dough from scratch, this comes together quickly (make sure to keep stirring otherwise the mixture will clump). You can experiment with the toppings. I used the vegetables that recipe called for just because I happened to have that around and not much else. Cheese-wise, I only used mozzarella on top with a bit of cheddar in the base.
I don’t think it tops our regular homemade pizza, but it was certainly tasty, and very filling. It’s particularly good for gluten-free eaters.