Dolcelatte and salami polenta pizza

I used coarse polenta for this, which requires a much longer cooking time than the “instant”. Either would be suitable for this recipe. I find stirring coarse polenta for half an hour or longer rather soothing.

Courgette, taleggio, polenta and basil pizza. Photograph: Jonathan Lovekin for The Observer

Serves 2
water 750ml
polenta bramata (coarse) 120g
butter or olive oil a little

For the topping:
mozzarella 125g
dolcelatte 125g
salami Milano 60g, finely sliced
thyme leaves 1 tsp

Pour the water into a deep pan and bring to the boil. Salt the water then rain in the polenta. Keep the heat moderately high and stir almost constantly for a good half hour. Make sure you protect your hands and arms – the molten polenta tends to erupt furiously. (If you can’t wait use the instant version below.) Let the polenta thicken to a porridge-like consistency.

Place a piece of baking parchment, measuring at least 24 x 32cm on a metal baking sheet then lightly butter or oil it. Pour the polenta on to the paper, pushing it into a rectangle about 28 x 18cm, and set aside until firm. Set the oven at 240C/gas mark 9. When the polenta is firm, brush lightly with melted butter or oil, then bake for 25-30 minutes until lightly crisp. Remove and set aside.

Break the mozzarella and dolcelatte into small pieces. Scatter the cheese over the surface of the cornmeal polenta, then tuck the slices of salami among them. Scatter with thyme leaves, season with coarse black pepper, then bake for 15 minutes or so, until the cheese has melted. Scoop up any cheese that oozes over the edges and serve.