POLENTA PICK-UP STICKS

SO EASY, SO DELICIOUS . . . THESE ARE SIMILAR TO MINI PIZZA FINGERS BUT THE POLENTA/CORNMEAL BASE MAKES A REFRESHING CHANGE. IT’S A GREAT WAY TO USE UP LEFTOVER POLENTA/CORNMEAL (OR USE THE READY-MADE BLOCKS YOU CAN BUY). SIMPLY SPREAD OUT THE COOKED POLENTA/CORNMEAL ABOUT 1CM/ ½ IN THICK IN AN OILED BAKING PAN, THEN LEAVE IT TO COOL AND FIRM UP BEFORE SLICING.

Serves 2

Preparation time: 5 minutes

Cooking time: 7 minutes

235g/8½oz cooked or ready- made polenta/cornmeal, cut into 6 x 1cm/½in-thick slices, patted dry

1 tbsp olive oil

1 heaped tbsp tomato purée/paste or sundried tomato pesto

½ tsp dried oregano

60g/2¼oz mozzarella cheese, drained, patted dry and torn into chunks

1 Preheat the grill/broiler to high. Meanwhile, heat a large frying pan over a medium heat. Brush one side of each polenta/cornmeal slice with a little of the oil, then place in the pan and cook for 2–3 minutes until crisp.

2 Meanwhile, mix together the tomato purée/paste and oregano with the remaining oil.

3 Carefully spread the tomato mixture over the uncooked side of the polenta slices in a thin, even layer. Top with the mozzarella and place under the grill/broiler for 4 minutes, or until the cheese has melted and is starting to turn golden. Leave to cool slightly before serving.

HERO FOOD

POLENTA/CORNMEAL

This gluten-free grain, made from corn, is ideal for those with an allergy or intolerance to wheat. It is a good source of carotenoids, which are easier to absorb by the body when combined with a source of fat, such as olive oil.