200g (7oz) vegetable antipasti (we used a mixture of grilled artichokes, roasted peppers and sunblush tomatoes)
Large handful rocket leaves, to garnish
Directions
Step 1
Preheat oven to 220°C (200°C fan) mark 7. Line a large baking sheet with baking parchment. Put the stock in a large pan, bring to the boil and stir in the polenta. Simmer for 5min, stirring continuously (be careful - it may bubble volcanically!), until the mixture thickens. Stir in the Parmesan and lots of seasoning, then tip the mixture on to the prepared tray and spread to make a circle 30.5cm (12in) across. Leave to cool while you prepare the toppings.
Step 2
In a small bowl, stir together the tomato purée, oil and oregano with 1tbsp water to make a smooth sauce. Spread evenly over the polenta base leaving a 2cm (3/4in) border.
Step 3
Scatter over the mozzarella and antipasti and cook in the oven for 15min or until the cheese is bubbling and golden. Scatter over the rocket leaves, cut into wedges and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
