Sunday delights: Polenta pizza recipe

Sunday evenings call for something special, a dish like Polenta pizza that bridges the comfort of home-cooked meals with the excitement of exploring new flavors. 

This mouthwatering delight is perfect for those laid-back Sunday nights when all you need is good food and good company. 

ALSO READ: Recipe of the day: Summer plum and prawn salad

Polenta pizza

Ingredients 

• 80g unsalted butter
• 50g plain flour
• 750ml whole milk
• 4 garlic cloves, peeled and crushed
• 200g quick-cook polenta
• 65g pecorino romano, roughly grated
• 180g Greek feta, roughly crumbled
• 5g oregano sprigs (try to use the softer sprigs)

For Za’atar tomatoes

• 400g datterini or cherry tomatoes
• 120ml olive oil
• 1. tbsp balsamic vinegar
• 2 garlic cloves, peeled and crushed
• 2 tbsp za’atar
• ½ tsp caster sugar
• 5g parsley, roughly chopped
• 5g oregano leaves, roughly chopped
• salt and black pepper

Method

1. Preheat the oven to 150°C fan.
2. Make the za’atar tomatoes. Put the tomatoes, oil, vinegar, garlic, ½ teaspoon of salt and a good grind of pepper into a medium baking dish, roughly 30cm x 20cm.
3. Cover tightly with foil and bake for 40–45 minutes, stirring halfway through, or until the tomatoes have just burst but aren’t completely falling apart.
4. Remove the foil, gently stir in the za’atar and sugar and leave to cool completely. Once cool, stir in the herbs (gently, so as not to break up the tomatoes).
5. Turn the heat up to 230°C fan. Line a large baking tray roughly 40cm x 30cm in size with baking parchment.
6. Put 40g of the butter into a medium saucepan over a medium-high heat. Once melted, add the flour and cook, whisking continuously, for 30 seconds or until it smells like popcorn.
7. Slowly pour in 350ml of the milk, whisking continuously to avoid any lumps, then add the garlic, ½ teaspoon of salt and plenty of pepper, turn the heat down to medium and cook for 5 minutes, stirring often, until quite thick and no longer floury-tasting.
8. Set aside and cover with a piece of baking parchment, to stop a skin forming.
9. Meanwhile, prepare the polenta by first putting the remaining 400ml of milk, 300ml of water, 20g of the butter, 1¼ teaspoons of salt and a good grind of pepper into a medium sauté pan (or saucepan) over a medium-high heat.
10. Once it gently bubbles, turn the heat down to medium-low, slowly add the polenta, whisking continuously to incorporate, and cook for 2 minutes, to thicken.
11. Add the pecorino and the remaining 20g of butter and stir with a spatula until incorporated.
12. Quickly transfer to your prepared baking tray and spread out in a large oblong shape about 1cm thick and 38cm in length.
13. Spoon over the bechamel and spread it so it covers the surface, leaving a 1.cm rim exposed around the edges.
14. Top evenly with the feta and the oregano sprigs and bake for 22 minutes, or until golden and bubbling on top and starting to brown around the edges. Leave to cool for 5–10 minutes.
15. Spoon about half the za’atar tomatoes on top of the baked polenta, serving the rest in a bowl alongside.
16. Use a pizza cutter to easily cut into slabs and serve warm.

*These recipes were republished with permission from Penguin Random House

Polenta pizza

• Author: Ottolenghi Test Kitchen: Extra Good Things by Yotam Ottolenghi and Noor Murad
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Category: Lunch, Dinner
• Method: Bake
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 80g unsalted butter
• 50g plain flour
• 750ml whole milk
• 4 garlic cloves, peeled and crushed
• 200g quick-cook polenta
• 65g pecorino romano, roughly grated
• 180g Greek feta, roughly crumbled
• 5g oregano sprigs (try to use the softer sprigs)

For Za’atar tomatoes

• 400g datterini or cherry tomatoes
• 120ml olive oil
• 1. tbsp balsamic vinegar
• 2 garlic cloves, peeled and crushed
• 2 tbsp za’atar
• ½ tsp caster sugar
• 5g parsley, roughly chopped
• 5g oregano leaves, roughly chopped
• salt and black pepper

Instructions

1. Preheat the oven to 150°C fan.
2. Make the za’atar tomatoes. Put the tomatoes, oil, vinegar, garlic, ½ teaspoon of salt and a good grind of pepper into a medium baking dish, roughly 30cm x 20cm.
3. Cover tightly with foil and bake for 40–45 minutes, stirring halfway through, or until the tomatoes have just burst but aren’t completely falling apart.
4. Remove the foil, gently stir in the za’atar and sugar and leave to cool completely. Once cool, stir in the herbs (gently, so as not to break up the tomatoes).
5. Turn the heat up to 230°C fan. Line a large baking tray roughly 40cm x 30cm in size with baking parchment.
6. Put 40g of the butter into a medium saucepan over a medium-high heat. Once melted, add the flour and cook, whisking continuously, for 30 seconds or until it smells like popcorn.
7. Slowly pour in 350ml of the milk, whisking continuously to avoid any lumps, then add the garlic, ½ teaspoon of salt and plenty of pepper, turn the heat down to medium and cook for 5 minutes, stirring often, until quite thick and no longer floury-tasting.
8. Set aside and cover with a piece of baking parchment, to stop a skin forming.
9. Meanwhile, prepare the polenta by first putting the remaining 400ml of milk, 300ml of water, 20g of the butter, 1¼ teaspoons of salt and a good grind of pepper into a medium sauté pan (or saucepan) over a medium-high heat.
10. Once it gently bubbles, turn the heat down to medium-low, slowly add the polenta, whisking continuously to incorporate, and cook for 2 minutes, to thicken.
11. Add the pecorino and the remaining 20g of butter and stir with a spatula until incorporated.
12. Quickly transfer to your prepared baking tray and spread out in a large oblong shape about 1cm thick and 38cm in length.
13. Spoon over the bechamel and spread it so it covers the surface, leaving a 1.cm rim exposed around the edges.
14. Top evenly with the feta and the oregano sprigs and bake for 22 minutes, or until golden and bubbling on top and starting to brown around the edges. Leave to cool for 5–10 minutes.
15. Spoon about half the za’atar tomatoes on top of the baked polenta, serving the rest in a bowl alongside.
16. Use a pizza cutter to easily cut into slabs and serve warm.

Notes

For  Za’atar tomatoes

– Keep in a sealed container in the fridge for up to a week.

– Try spooning these on to bruschetta or using them as a sauce for pasta.

NOW READ: Recipe of the day: Tuscan chicken