Polenta Pizzas with a Crushed Yellow Tomato Sauce

Words: Tina Bester

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Polenta Pizzas with Roasted Yellow Peppers, Yellow Tomatoes and Parmesan Corn

Just because you’re having a pizza doesn’t mean you have to over indulge. This light and fresh take on a classic is a wonderful and easy way to spruce up mid-week meals. The crushed tomato sauce is so good, you’ll be putting it over everything.

Serves: 6
Difficulty: easy
Preparation time: 
30 minutes
Cooking time: 40 minutes

Creamy Polenta
2 C (500 ml) milk
salt and freshly ground black pepper
85 g instant polenta
25 g butter
50 g Parmesan, finely grated

Roasted Yellow Peppers
2 yellow peppers, cut in half and deseeded

Crushed Roasted Yellow Tomato Sauce
350 g yellow tomatoes, halved
1 bulb garlic
¼ C (60 ml) olive oil
1 tsp (5 ml) castor sugar
salt and freshly ground pepper

Parmesan Corn
2 ears of sweet corn
30 g butter
salt and freshly ground black pepper
50 g Parmesan cheese, grated

Preheat the oven to 180 ºC.

Heat the milk, salt and pepper in a large pot and bring to a simmer. Gradually add the polenta, whisking continuously until the polenta has thickened. Add the butter and Parmesan and stir until incorporated. Adjust the seasoning if necessary.

Divide the mixture into six portions and spoon onto a prepared baking sheet lined with baking paper. Flatten into circles to form the base of the pizzas. Allow the polenta to set.

Roasted Yellow Peppers
While the polenta sets, start on the roasted peppers. Cut in half and remove the cores and seeds. Place cut side down on an oven tray and roast for 40 minutes until the skins have charred. Place in a bowl of water and leave to stand for 5 minutes. Peel the peppers and cut into strips. Brush with oil and season with salt and freshly ground black pepper.

Crushed Roasted Yellow Tomato Sauce
Place the yellow tomatoes and garlic cloves in a roasting pan, drizzle with the olive oil, sprinkle with the sugar and season with salt and pepper. Roast for 30-40 minutes until the tomatoes are soft and roasted throughout.

Parmesan Corn
Cook the corn in boiling water until tender, drain and cut the corn off the cob. Melt the butter and mix it into the corn, season with salt and pepper and sprinkle with grated Parmesan.

To Assemble
Brush the polenta bases with oil and grill for 5-10 minutes. Top with the yellow tomato sauce, roasted peppers and Parmesan corn and add extra grated Parmesan.

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