Mushroom Polenta Pizza

This is non just a pizza every bit nosotros would usually mean value of a pizza, every bit the "crust" is made upward of a soft polenta base. Nonetheless, it does rather expect similar a pizza together with it fifty-fifty rather tastes similar i too. Adapted from Yotam Ottolenghi's invaluable Plenty, the texture of the soft polenta crust is a welcome process together with the rich together with earthy herbed mushrooms could non neglect to delight fungus aficionados.

Mushroom Polenta Pizza

Recipe past times Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Published on February 9, 2013 Rich together with earthy herbed mushrooms on a soft creamy polenta "pizza" crust Print this recipe Ingredients: 3 tablespoons olive oil 4 cups fresh mixed wild mushrooms, cutting into thick slices 1 clove garlic, crushed or minced 1 1/2 teaspoons dried tarragon 1 1/2 teaspoons dried thyme 1 teaspoon dried oregano 1 teaspoon truffle oil sea tabular array salt together with fresh cracked dark pepper to taste 2 1/4 cups vegetable stock 2/3 loving cup cornmeal 1/3 loving cup fresh grated Parmesan cheese 3 tablespoons unsalted butter 1 teaspoon dried rosemary 2 tablespoons fresh parsley, chopped 4 oz (115 g) Fontina cheese, cutting into sparse slices Instructions: Heat two tablespoons of the olive stone oil inward a large frying pan over medium-high heat. When hot, add together one-half of the mushrooms together with fry, stirring occasionally, until the mushrooms are softened together with get to brown. Transfer to a bowl, add together the remaining tablespoon of stone oil to the pan together with toss inward the residual of the mushrooms, stirring together with cooking every bit before. Return the other one-half of the cooked mushrooms to the pan, stir inward the garlic, tarragon, thyme, oregano, truffle stone oil together with body of body of water tabular array salt together with fresh cracked dark pepper to taste. Transfer dorsum to the bowl together with laid aside. In a medium saucepan, convey the stock to a boil. Slowly whisk inward the cornmeal, trim down the rut to medium-low together with cook, stirring constantly, until the polenta thickens upward together with is notwithstanding somewhat runny only begins to dissever from the sides of the pot. This should cause got close five to 8 minutes. Add to a greater extent than stock or H2O if necessary. Remove from the rut together with stir inward the Parmesan, butter, rosemary together with close one-half of the parsley. Add to a greater extent than body of body of water tabular array salt together with dark pepper every bit needed together with stir good to combine. Line a baking canvas amongst parchment newspaper together with preheat the broiler. Spread the polenta over the prepared baking canvas into a 10-inch oblong or circular cast (about 3/4-inch thick). Top amongst slices of Fontina cheese together with broil until the cheese beings to bubble together with brown. Remove from the oven together with spread the mushrooms evenly over the cheese together with polenta. Return to the broiler together with bake for some other few minutes. Serve hot together with garnish amongst the remaining parsley. Makes 4 servings

More ideas for polenta from y'all are certain to desire to try:
Artichoke Tart amongst Polenta Crust together with Fresh Rosemary
Polenta amongst Mushroom Ragout
Vegetarian Caesar Salad amongst Toasted Nuts together with Polenta Croutons
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