Polenta Pizza

Serves 4

Ingredients
3 cups chicken stock
1/2 cup coarse polenta
1/2 cup fine polenta
1/2 tbsp dried chopped parsley
2-3 tbsp olive oil
1 garlic clove, crushed
Tomato puree
Toppings

Instructions
1. Line 12x10in baking pan with parchment paper, then line a baking sheet with parchment paper.
2. Preheat oven to 180c. Heat stock over high heat and bring to boil. Mix coarse and fine polenta, then pour into the boiling water in a thin, steady stream. Stir constantly with a wooden spoon.
3. Reduce heat to a slow steady simmer, stirring, until the polenta thickens (about 3 minutes). Stir in the parsley.
4. Spoon polenta into prepared baking pan and flatten with dampened hands or a spatula. Cool polenta, cover with plastic wrap and refridgerate until firm. 
5. Combine oil and garlic and brush one side of the polenta (or the baking sheet). Turn out the polenta on to the baking sheet. Spread with the tomato puree and then the toppings of choice. Bake for 15-20 minutes or until cheese is lightly browned. 

Adapted from The Gluten Free Kitchen, Pamela Moriarty