Polenta Pizza
Serves 6-8
Points plan:
whole recipe 27 pts
Core plan:
whole recipe 10 pts
450ml skimmed
milk
200g dry
weight quick cook polenta
1 x 195g can
sweetcorn, drained
250g extra
light philadelphia
bunch basil,
finely chopped
2 courgettes,
sliced
450g cherry
tomatoes, quartered
150g light
mozzarella, chopped
fresh tyme
sprigs
Preheat oven
to Gas 6/200ºC/400ºF
Bring milk
and 350ml water to the boil, sprinkle in the polenta, reduce the heat and cook
stirring occasionally for 5 mins, until thickened. Stir in the sweetcorn,
extra light philadelphia
Blanch the
courgettes in salted water for 2 mins. Drain and refresh under cold
water. Place polenta into a medium sized roasting tin or baking pan and
spread out to cover the base completely. Level the top and then place
courgettes and tomatoes on top. Sprinkle with mozzarella and thyme
sprigs. Bake for 15-20 mins. Remove from oven, leave to cool for 5
mins then cut into slices.
Serve with
salad.
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