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  • Lunch
  • 4
  • 20 minutes
  • 35 minutes

Ingredients

Topping
200g pumpkin, cut into 2cm cubes
½ eggplant, cut into 2cm cubes
1 small red capsicum, cut into 2cm cubes
100g button mushrooms, cut into quarters
2 tbs olive oil
1 tbs thyme

Polenta base
½ cup skim milk
2 ½ cups water
¾ cup polenta
2 cloves garlic, crushed
4 tbs chives, chopped
¼ cup parmesan, shredded

To serve
¼ cup sundried tomatoes, diced
50g reduced fat fetta, crumbled
¼ cup fresh basil leaves, roughly chopped

Nutritional Information (per serve)

  • 1524 kJ / 363 cal
  • 37g
  • 15g
  • 15g
  • 4g
  • 8g
  • 276mg

Polenta Pizza

Pizza is often a favourite food for many Australian families. This recipe, using a polenta base and topped with ample vegetables, is a healthier version everyone can enjoy. Polenta is made from corn, it is a traditional staple food from Northern Italy.

  • Step 1

    Pre-heat oven to 180°C (160°C if fan-forced).
  • Step 2

    Place pumpkin, eggplant, capsicum and mushroom onto a lined baking tray. Drizzle with olive oil and sprinkle with thyme. Cook in the oven for approximately 20 minutes or until cooked through. Remove from oven and set aside.
  • Step 3

    To make polenta base. Heat milk and water in a saucepan. Add polenta. Cook for 3-5 minutes, stirring continuously, or until thick. Remove from heat. Add garlic, chives and parmesan. Stir to combine.
  • Step 4

    On a lined baking tray, spoon polenta mixture into 4 even circles, approximately 1cm thick. Cook under the grill for 10 minutes or until golden.
  • Step 5

    To serve, distribute roasted vegetables between the 4 bases. Top with sundried tomato, fetta and basil.