Skillet polenta pizzettas with tomato and mozzarella

Ingredients

For 1 serving

• Polenta (cornmeal)60 g
• Tomato passata60 g
• Light mozzarella70 g
• Dried oreganoto taste
• Extra virgin olive oil1 teaspoon
• Arugula30 g
• Saltto taste

Contains: lactose

Method

1. In a small pan bring the water for the polenta (four times the weight of the meal) to the boil and salt it. Pour in the polenta in a steady stream, whisking, and cook over low heat, stirring often, for the time given on the packet (about 8–10 minutes for quick-cook), until thick and pulling away from the sides.
2. Tip it onto a board or tray dampened with water, level it with a wet spatula to about 1 cm thick and leave it to firm up for 15 minutes, until set to the touch.
3. Meanwhile season the tomato passata with a pinch of salt, dice the light mozzarella and let it drain; wash and dry the rocket.
4. Cut 4 rounds from the polenta with a glass. Heat the extra virgin olive oil in a non-stick pan with a lid over medium heat and brown the rounds for 3 minutes per side, until crisp.
5. Top each round with passata, mozzarella and dried oregano, cover and cook for 3 minutes, until the mozzarella is melted and stringy.
6. Serve the mini pizzas with the rocket on top or alongside.