POLENTA PIZZA WITH ROSEMARY & GARLIC MUSHROOMS
Serves 6
1 cup (175g) instant polenta, plus
extra ¼ cup to sprinkle (see tip) 1L water
1 tsp salt
30g butter
¾ cup grated parmesan
12 (650g) medium flat mushrooms 250g punnet cherry tomatoes,
halved
¼ cup olive oil, plus extra for
serving
1 clove garlic, crushed
2 tsp chopped rosemary
Ground sea salt and cracked
black pepper, for seasoning 1⅓ cups (160g) grated mozzarella 12 (85g) slices prosciutto
Small basil leaves, to garnish
1. Preheat oven to 200°C. Grease two large oven trays and sprinkle with extra polenta. Bring water to the boil. Add polenta and salt and cook, stirring, over a medium-low heat for 5-7 minutes or until it thickens and sticks to the side of the pan. Add butter and ½ cup parmesan and stir until smooth. Spread half the polenta on each tray to form 28 x 20cm rectangles. Set aside to cool.
2. Spread mushrooms and tomatoes across two roasting trays. Combine oil, garlic and rosemary. Season. Drizzle most over mushrooms and remainder over tomatoes. Toss tomatoes to coat. Bake for about 15 minutes or until soft.
3. Meanwhile, sprinkle remaining parmesan and the mozzarella evenly over polenta. Bake for 10-12 minutes or until lightly golden. Set aside. Cut each mushroom into 4 thick slices. Slide polenta pizzas onto serving boards and cut each into 6 squares. Top each square evenly with mushroom and a slice of prosciutto. Sprinkle with tomatoes and garnish with basil. Serve drizzled with olive oil.
tip You can make the polenta base the day before. Keep it covered with plastic wrap in the fridge. Take out of the fridge 15 minutes before covering with cheeses to bake.