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Mini Polenta Pizzas

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Annabel Karmel
Related tags
fingerfood nut free italian christmas lunch italian

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Ingredients

750 ml (25 fl oz) hot vegetable stock

190 g (7 oz) instant polenta

60 g (2 oz) freshly grated Parmesan

salt and pepper, to season

4 tbsp Annabel’s Hidden Vegetable Sauce, or use a jar of pasta sauce

60 g (2 oz) Cheddar or mozzarella, grated

plus toppings of your choice, such as strips of ham, pepper or tomato

1 large shallot, finely chopped

1/2 small leek, thinly sliced

1 small carrot, peeled and grated

1/4 courgette, grated

1 tbsp olive oil

1 small clove garlic, crushed

2 tbsp tomato purée

1 tbsp sundried tomato purée

2 tbsp tomato ketchup

1 x 400g tin chopped tomatoes

1 1/2 tsp caster sugar

Salt and pepper

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