Name: Bolognese and polenta pan pizza
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 3 cup low-fat milk; 1 cup instant polenta; 1/4 cup grated parmesan; 30 gram reduced-fat margarine; olive oil cooking spray; 1 medium brown onion, finely chopped; 2 clove garlic, chopped; 300 gram extra-lean beef mince; 400 gram can diced tomatoes; 2 tablespoon tomato paste; 4 button mushrooms, thinly sliced; 2 small tomatoes, thinly sliced; 1 cup grated reduced-fat mozzarella cheese; 2 tablespoon coarsely chopped oregano

Bolognese and polenta pan pizza

Mix Italy's favourite sauce with Italy's favourite grain and you have a modern spin on an Italian take-away classic.

Skip to Recipe

Serves 4

Prep

30M

Cook

40M

Total

1H 10M

Ingredients

3 cup low-fat milk

1 cup instant polenta

1/4 cup grated parmesan

30 gram reduced-fat margarine

olive oil cooking spray

1 medium brown onion, finely chopped

2 clove garlic, chopped

300 gram extra-lean beef mince

400 gram can diced tomatoes

2 tablespoon tomato paste

4 button mushrooms, thinly sliced

2 small tomatoes, thinly sliced

1 cup grated reduced-fat mozzarella cheese

2 tablespoon coarsely chopped oregano

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease a 28cm round pizza tray.

2.Place milk in a medium saucepan over moderate heat. Bring to the boil. Add polenta in a thin steady stream, whisking constantly until smooth. Cook and stir for 2-3 minutes or until polenta leaves side of pan. Add parmesan and margarine. Spread mixture onto prepared tray. Generously spray polenta mixture with oil. Bake for 15-20 minutes or until golden.

3.Meanwhile, heat a medium saucepan over moderate heat. Spray onion and garlic with oil; add to pan. Cook and stir for 5 minutes or until onion softens. Add mince; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Add canned tomato and tomato paste; bring to the boil. Reduce heat and simmer for 20 minutes or until sauce is very thick.

4.Spoon bolognese sauce over polenta crust. Top with mushroom and tomato. Sprinkle with mozzarella. Bake for 15-20 minutes or until cheese is golden. Serve sprinkled with oregano.

Save time Use bought pizza base instead of polenta crust. You can make bolognese sauce up to 2 days ahead. Chill until required. Use the back of a wet spoon to press polenta onto tray.
Note

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