HOME FLIP		Polenta Pizza INGREDIENTS 1 cup polenta 3 cups water 1 cup stock 1/4 cup parmesan cheese, grated 1/4 cup olives, chopped 1/4 cup semi-sundried tomatoes, chopped METHOD Bring water and stock to the boil in a heavy based saucepan. Pour in polenta and using a whisk stir until well combined and there are no lumps. Bring to the boil - more like mount vesuvius - and then turn heat to low. Cook on low heat for 12-15 minutes, stirring often (wooden spoon is ok to use at this stage) to ensure the grains don't stick to the bottom of the pan. Towards the end of cooking, stir in cheese, olives and tomatoes. Transfer mixture to a lined baking tray and smooth top. Allow to cool for several hours or overnight. Cut into squares/triangles/circles/stars and brush with oil. Either barbeque or grill until warmed through and browned on top or bake for 30 minutes on 200 degrees until a 'crust' forms. Turn over and crisp other side if you like. (You can also deep fry and shallow fry the polenta, but be careful because the polenta will absorb all the oil quickly!) Serve with a green salad, home made chutney, napoli sauce, mushroom sauce....the options are endless. TIP: Use a saucepan with high sides as the mixture tends to blob and splatter! Polenta is bland but it carries the flavors it is cooked with. You can put pretty much anything into the polenta - even something as simple as sage on its own. Makes a great arvo snack or meal. Great source of carbohydrate and a little protein. If you don't want to turn it into a slice, serve immediately as you would rice or cous cous or other grains, piled high!