Use left over mash or boil 2 medium diced potatoes for 15 mins (200g). Drain and mash with a knob of butter. Stir in a handful of grated cheese and 60g plain flour to bind into a dough ball scone. Fridge whilst rinsing a handful of fresh spinach leaves and put them onto a microwavable serving dish. Drain 1 can of baked beans from it's juice and mix in 1 tsp english mustard into the beans. Put the beans on top of the spinach leaves.
Using high heat and 9" frying pan lightly brush with oil. Lightly dust the dough ball and flatten it into the frying pan pressing from the middle outwards to fill the pan. Use a fork to prick all over. After 4 minutes cooking, turn the heat off and flip the scone onto the other side. Leave the scone there whilst heating the beans mixture for 5 minutes in a microwave or cook on the hob. Serve.
Polenta can seem like a boring ingredient but you can jazz it up by making this mock gluten-free pizza meal. Easier to make than pizza dough.
Serve 4
Bring to boil one and a half pints veg stock. Reduce to a fast simmer. Add 1tbsp dried rosemary and sage. Gradually stir in 200g quick cook polenta (cornmeal) whisking the whole time or using a spatula. After three minutes there should be large bubbles and a really thick volumed mixture with no lumps which is why you should never stop stirring until it is ready.
Pour into a lightly oiled baking tray spreading the mixture out evenly about half inch thick using a spatula. Leave for at least 20 minutes until set. Can be left in fridge overnight for next day usage.
Prepare topping for each polenta mock pizza:
2 tsp red pesto, 8 olives (halved), half a sliced tomato with seeds removed, a handful of thinly sliced chorizo, a handful of sliced mozerella.
Brush oil into a large frypan. Cut the polenta into 4 servings. Using high heat fry one side for around 3 minutes until golden (carefully turn over with 2 flat frying spoons). Continue frying and place topping ingredients evenly on top in order above. Preheat the grill to high.
After three minutes remove from hob heat and place under the hot grill to melt the cheese. Sprinkle with dried basil to serve. This is filling and by the way, don't expect it to taste like dough pizza!
Experiment with your own desired toppings eg:
garlic and parsley instead of rosemary and sage with fried leeks, mushroom, feta cheese and chopped tomatos topping;
fried mushroom and onion topping.
For an alternative - make the polenta, omitting rosemary and sage;
when polenta is cooked stir in 80g grated parmesan cheese;
spread onto a baking dish,
top with a layer of chipolata sausages;
fried onion; sliced green frozen peppers, 4 crushed garlic cloves;
lastly top with 500g of your chosen pasta sauce and bake for 10 mins at 160fan.
Found a bag of cornmeal needing used up, new recipe on my Just Microwave blog:
Polenta Mock Bean Lasagne
Add to a saucepan half a finely diced carrot, half an onion, 2 crushed garlic cloves along with 1tbsp fish sauce and 300ml boiling water. Lid on & bring to boil. Remove from heat.
Add to the saucepan:
1 cup cous cous, 1 diced red pepper from a jar of roasted red peppers, 1tbsp sweetcorn, sliced green beans & peas, 1 sliced pointed cabbage leaf, 1tbsp diced kale, 1 tsp lemon juice.
Cut a portion of skinned smoked haddock about the size of the palm of your hand into bite sized pieces & place on top.
Lid on & bring to the boil again. Turn off heat and leave 15 minutes. Serve.
