Ingredients
- vegetable stock (400ml)
- polenta grain (100g)
- handful of Parmesan, grated
- ½ a red onion, peeled and sliced
- 12 sun-blushed tomatoes
- 8 small mozzarella balls, haled
- 6 slices of salami sausage
- few fresh basil leaves
Recipe
preheat the oven to 220°C.heat the vegetable stock up in a saucepan until it is boiling.
tip in the polenta and keep stirring until it becomes the consistency of mashed potato.
dump in the Parmesan cheese and stir to melt.
line a cake tin with baking paper before tipping the cooked polenta in.
spread evenly to the edges.
scatter the onion, sun-blushed tomatoes, mozzarella and salami over the base making sure it is all well distributed.
bake in the oven for 6-8 minutes until the cheese of top has turned golden.
serve by lifting the baking paper from the tin and transferring it to a chopping board to portion then accompany with salad.
feeds 2 as a main meal or 4 as light lunch
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