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Phillippa Cheifitz

Recipes & Articles by Phillippa Cheifitz

Pasta with corn, shredded marrows and mozzarella

10 minutes

Asparagus recipes

Asparagus risotto with crescenza cheese

30 minutes

Asparagus recipes

Baked asparagus and ham frittata

20 minutes

Cheese recipes

Baked mini-wraps with ham and cheese

15 minutes

Shaved Gouda and cabbage slaw with cumin seed dressing

Minted spring lamb and vegetable braise

30 minutes

Egg recipes

Lemon dill-baked chicken with egg-and-spinach rice

45 minutes

Corn recipes

Grilled spiced flat roast chicken with marinated corn

30 minutes

Asparagus recipes

Warm chicken and asparagus salad

25 minutes

Pasta and greens with herb-and-goat’s cheese pesto

10 minutes

Smoked chicken and mushroom pasta

10 minutes

Pizza recipes

Meat-free mushroom and artichoke polenta pizza

30 minutes

Meat-free mushroom and artichoke polenta pizza

By Phillippa Cheifitz

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

For the polenta base:

4 cups water
1 t salt
1 cup polenta
3 T olive oil
150 g mozzarella, thinly sliced
1/2 cup Parmesan shaved, plus extra for serving
1 x 40 g wild rocket punnet
1 T olive oil, for drizzling
1 x 200 g Napoletana sauce sachet, for serving

For the topping:

400 g sliced mixed mushrooms
1 T olive oil
1 clove garlic, crushed
1 x 100 g chargrilled artichokes in lemon and chilli dressing
Sea salt and freshly ground black pepper

Method

Preheat the oven to 190°C.

Bring the water to a boil in a medium-sized saucepan. Add the salt. Reduce the heat and slowly whisk in the polenta. Cook, whisking continuously, for 5 minutes or until thick and smooth.

Turn onto an oiled 25 cm pizza pan. Moisten with olive oil and bake for 20 minutes.

Top with thin slices of mozzarella and add the topping, discarding any liquid that may have accumulated.

Sprinkle with Parmesan and slide under the grill for a minute or two, until the cheese has melted. Scatter with rocket and drizzle with the remaining olive oil.

Pass around the heated Napoletana sauce and extra Parmesan.

To make the topping, stir-fry the mushrooms in the hot oil until just cooked and any liquid has evaporated. Add the garlic and artichokes, and season to taste.

Cook's note: you can buy ready Napoletana sauce from Woolworths, or make your own Napoletana sauce from scratch.

Discover more flavour in our polenta recipe guide here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Recipes & Articles by Phillippa Cheifitz

Pasta with corn, shredded marrows and mozzarella

Asparagus risotto with crescenza cheese

Baked asparagus and ham frittata

Baked mini-wraps with ham and cheese

Shaved Gouda and cabbage slaw with cumin seed dressing

Minted spring lamb and vegetable braise

Lemon dill-baked chicken with egg-and-spinach rice

Grilled spiced flat roast chicken with marinated corn

Warm chicken and asparagus salad

Pasta and greens with herb-and-goat’s cheese pesto

Smoked chicken and mushroom pasta

Meat-free mushroom and artichoke polenta pizza

Meat-free mushroom and artichoke polenta pizza

Ingredients

Method