Mini polenta pizza bites

Get little ones to help out making these gluten-free pizza bites. They’re ideal for a kid’s party where some children may be coealiac, or have a gluten intolerance

Prep:25 mins
Cook:35 mins
plus 1 hr

Easy

Nutrition per serving

kcal 53
fat 3g
saturates 2g
carbs 6g
sugars 1g
fibre 1g
protein 1g
salt 0.5g

Ingredients

2 vegetable stock pots or cubes
500g instant polenta
olive oil, for drizzling, plus extra for the tray
250g pizza sauce
200g vegan cheese, finely chopped
1 tsp dried oregano
optional toppings (for example, chopped pepper, sweetcorn, olives or mushrooms)

Method

Bring 1½ litres water to the boil and add the stock pots and ½ tsp salt. Pour in the polenta, whisking continuously, bring to the boil and reduce the heat to low, then stir every minute to keep it from sticking, for about 8 mins (or according to pack instructions).
Meanwhile, oil a non-stick baking tray (ours was 30 x 40cm). Spoon the cooked polenta into the tray and level with a spoon to make a large, flat slab that fills the whole tray (about 1cm thick). You can use wet palms to press it down firmly after a few minutes. Leave to cool and set firm for at least 1 hr.
Turn out the polenta onto your work surface and cut into strips. Halve the strips on the diagonal to make little wedges and put back on the tray. Heat the oven to 180C/160C fan/gas 4.
Top each polenta base with 1 tsp pizza sauce, a little vegan cheese and a sprinkle of oregano. Add extra toppings, if you like. Drizzle with olive oil and bake for 20-25 mins. Serve warm or cold.