Polenta

**105AVRE** · 15-07-2008, 08:19

The ground stuff not the big blocks!! Was wondering who had any tips on the best ways to cook it as i'm looking at trying it for a pizza base. I've tried a few doughs but they don't seem to come out like some from the take-aways

**FiveAlpha** · 15-07-2008, 08:33

Use a normal white bread recipe, add couple tablespoons of olive oil and handful of loose polenta. Voila - authentic pizza base.

**bobath_lost_his_account** · 15-07-2008, 08:40

Try adding polenta flour to the recipe, if you can find it. Gives the same effect.

**Enigma266** · 15-07-2008, 08:50

boil it like rice and then spread it thinly over a baking tray. I use it all the time for my pizza bases. Throw some parsley in too or chives to give it some life.

**Ondy** · 15-07-2008, 22:19

Adding some baked sweet potato and cocconut milk is pretty tasty, then chop up a lump of corriander and julliene of spring onions to give a wee bit of colour.

**mysteron** · 15-07-2008, 22:38

Originally Posted by Enigma266

boil it like rice and then spread it thinly over a baking tray. I use it all the time for my pizza bases. Throw some parsley in too or chives to give it some life.

All of the above, but may I recommend the use of basil, thyme and rosemary as well. I find it has more of a mediterrian feel. But that is my preference.

The real key behind polenta has always been seasoning. Plenty and then some again.