EASY AS PIZZA PIE

THIS THREE-CHEESE PIZZA IS SIMPLE ENOUGH FOR A MID­WEEK MEAL AND DECA­DENT ENOUGH FOR A DIN­NER PARTY

Life & Style Weekend - - FOOD & WINE - WORDS: KA­T­RINA WOOD­MAN PHOTO: JEREMY SI­MONS

POLENTA, CHEESE AND MUSH­ROOM PIZZA

Serves: 4

IN­GRE­DI­ENTS

8 (about 400g) field mush­rooms, or flat mush­rooms

1 1⁄2 tbsp small fresh thyme sprigs

2 tbsp le­mon-in­fused ex­tra-virgin olive oil 1 gar­lic clove, crushed

260g (1 1⁄2 cups) in­stant polenta, plus 3 tsp, ex­tra

500ml (2 cups) re­duced-fat milk

500ml (2 cups) wa­ter

20g but­ter, chopped

150g (1 1⁄2 cups) fresh mozzarella, coarsely grated

40g (1⁄2 cup) parme­san, finely grated

60g soft blue cheese, crum­bled

Baby kale leaves, to serve

METHOD

Pre­heat oven to 200C/180C fan-forced. Line a bak­ing tray with bak­ing pa­per. Place mush­rooms on tray. Top with thyme. Mix oil and gar­lic in a bowl. Driz­zle mush­rooms with 1 1⁄2 tbsp oil mix­ture. Sea­son and bake for 10 min­utes or un­til ten­der.

Mean­while, grease 2 bak­ing trays with oil. Sprin­kle with ex­tra polenta. Bring milk and wa­ter to the boil in a saucepan over high heat. Re­duce heat to low. Add polenta in a thin, steady stream, stir­ring un­til com­bined. Cook, stir­ring, for 3 min­utes or un­til soft. Stir in but­ter. Sea­son. Di­vide among pre­pared trays. Spread to make a 24cm round on each tray.

Brush re­main­ing oil mix­ture over polenta bases. Bake for 5 min­utes. Com­bine cheeses. Re­serve 1⁄4 cup and di­vide re­main­ing cheese mix­ture among polenta bases. Bake for 7-8 min­utes or un­til cheese melts.

Top polenta bases with mush­room. Sprin­kle with reserved cheese. Bake for 5 min­utes or un­til golden. Stand for 5 min­utes. Use an egg slice to trans­fer to a board. Sprin­kle with kale.

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