Pre-heat oven 200C/ Gas Mark 6
Mix together the polenta, flour, baking powder and seasoning in a bowl.
Measure the milk, yogurt and oil in a jug. Add the egg and beat together.
Add the wet ingredients to the dry ingredients and combine to a smooth batter.
Sprinkle some coarse polenta onto a baking tray.
Spoon a tablespoonful of the mixture onto the tray and spread gently to form a 12cm circle. Sprinkle with a bit more coarse polenta.
Bake for 5-6 minutes until firm in the middle.
Remove from the oven and spread with your favourite topping. A good rich tomato sauce compliments the base, which is quite bland but has a good texture and crunch. (One of my favourite toppings is Belazu Turkish Pepper Paste. )
Then add any other toppings such as chorizo, cooked mushrooms, roasted peppers or ham.
Top with your choice of cheese - Parmesan or grated cheddar.
Bake for a further 10-12 minutes until golden and serve.