Polenta pizza with mushrooms

Name: Polenta pizza with mushrooms
Prep time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 150 g coarsely ground polenta (Bramata); 200 g cream cheese; ½ bunch flat-leaf parsley; 1 onions; 300 g mixed mushrooms; 100 g rocket; 30 g walnut kernels; 2 garlic cloves; 1 tbsp olive oil; ¾ dl olive oil; 7 dl vegetable bouillon; 2 tbsp lemon juice; salt and pepper to taste

main dish Vegetarian

Total: 1 hr 20 min. | Active: 1 hr

vegetarian

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A light and fluffy pizza base and naturally gluten-free. Quick and easy. And topped with delicious mushrooms. No matter what kind. Any variety will do. If you want a more intense flavour, simply mix in a few dried porcini mushrooms that have been soaked in water. It comes with a delicious rocket and walnut pesto, which can also be used for your next pasta dish if there's any left over.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

Polenta base
7 dl	vegetable bouillon
150 g	coarsely ground polenta (Bramata)
½ bunch	flat-leaf parsley, finely chopped

Pizza
1 tbsp	olive oil
1	onion, cut into thin slices
300 g	mixed mushrooms, cut into pieces
200 g	cream cheese

Pesto
80 g	rocket, roughly chopped
30 g	walnut kernels, coarsely chopped
2	garlic cloves, coarsely chopped
¾ dl	olive oil
2 tbsp	lemon juice
	salt and pepper to taste
20 g	rocket

How it's done

Polenta base

Bring the stock to the boil, stir in the polenta, reduce the heat and simmer for approx. 40 mins. over a low heat, stirring occasionally to form a thick paste. Add the parsley, spread the polenta approx. 1 cm thick on a baking tray lined with baking paper, allow to cool slightly.

Pizza

Heat the oil in a non-stick frying pan. Stir fry the onion and mushrooms for approx. 2 mins. Spread the cream cheese over the polenta, top with the mushrooms.

Bake

Approx. 20 mins. on the bottom shelf of an oven preheated to 180 °C.

Pesto

Puree the rocket, walnuts, garlic, oil and lemon juice until smooth, season. Garnish the pizza with the pesto and rocket.

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