To me, a polenta pizza base is infinitely tastier than your standard flour-based pizza. It’s also a tonne easier than trying to make your own ‘traditional’ gluten-free dough. While it holds together well, due to the softer texture of polenta, it’s more of a knife and fork kind of ‘posh’ pizza. All of the components can be made in advance so it’s an easy meal to casually throw together when you’re entertaining. Enjoy!
190g of polenta
2 tablespoons of rice flour
1/2 tablespoon of Xanthan gum
1 free-range egg
850ml of vegetable stock
1 onion, diced
1 tin of cherry tomatoes
2 garlic cloves, chopped
1 tablespoon of coconut sugar
1 tablespoon of tomato paste
1 teaspoon of mixed herbs
2 teaspoons of red wine vinegar
1/4 teaspoon of dried chili flakes
1 red onion, cut into wedges
1 cup of butternut pumpkin, cut into 2cm cubes
3 tablespoons of olive oil
1 tablespoon of balsamic vinegar
Salt & pepper, to taste
Nutrition Bite: Polenta – a gluten-free grain made from corn or maize, also known as cornmeal. Maize, the American Indian word for corn, means “that which sustains life”. It is right behind wheat and rice as the most important grain in the world. It’s really important to choose organic, non GMO polenta as a large majority of the world’s corn is genetically modified which can pose risks to our health and the health of the environment.
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