Polenta Pizza With Chicken And Rocket (gluten free)

Serves 4-6 / Time to make: 35 minutes

Polenta is made from cornmeal and makes a useful base for a pizza-like dish. Polenta should be naturally gluten-free, but it always pays to check your brand.

Ingredients

• 3 cups water
• 1 teaspoon salt
• 150g fine or coarse instant polenta
• 1 tablespoon olive oil
• 1 cup freshly grated Parmesan (grate it yourself – pre-grated ones can contain gluten)
• 1 red onion, sliced and char-grilled
• 1 cup cooked, shredded chicken
• 1 punnet cherry tomatoes
• 8 slices fresh mozzarella
• 2 cups rocket leaves
• spray oil

Method

Place water and salt in a heavy-based pan and bring to the boil. Gradually pour in the polenta, whisking continuously to prevent lumps from forming and to keep the mixture smooth.

Reduce the heat and cook until thick and creamy, stirring all the time. This will take 6 to 7 minutes. Stir in the olive oil and Parmesan. Season with pepper.

Spoon the polenta onto a piece of greaseproof paper and spread to a round of about 25cm, using a damp knife. Leave for 5 minutes to set. Bake at 200°C for 10 minutes until firm.

Add the onion, chicken, tomatoes and mozzarella. Spray with a little oil and cook for a further 10-15 minutes. Serve topped with rocket.

Variations are endless on this pizza – use it as a base for any of your favourite toppings.