Gluten free

Serves 1

Polenta Base

• 250g polenta flour (follow packet instructions, substitute stock for water, for more flavour)

Method

Flatten out/or place on round dish and refridgerate for  approx 4 hours. Take out and cut into approx 4 inch disc size. Lightly oil  and pepper both sides and grill both sides until lightly browned.

Sauce (for 1 portion)

• 50g cherry tomatoes
• 2 cloves garlic
• Salt & pepper
• Olive Oil
• Flat leaf Parsley

Method

Saute above ingredients until almost to a pulp

Cheese Topping

• Vegan Mozzarella
• Vegan Parmesan

Method

Place sauce on polenta base and top with vegan mozzarella and parmesan, grill and serve with a dribble of olive oil.