Recipe of the day: Polenta pizza : SuppliedMake 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.
Turn the heat up to 230°C fan. Line a large baking tray roughly 40cm x 30cm in size with baking parchment. 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.Quickly transfer to your prepared baking tray and spread out in a large oblong shape about 1cm thick and 38cm in length.
Spoon about half the za’atar tomatoes on top of the baked polenta, serving the rest in a bowl alongside.Preheat the oven to 150°C fan. Remove the foil, gently stir in the za’atar and sugar and leave to cool completely. Once cool, stir in the herbs . 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.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 over a medium-high heat.
Source: News Formal (newsformal.com)
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