Polenta, cheese and mushroom pizza

serves / 4 prep / 10 minutes cook / 30 minutes

Ingredients 8 (about 400g) field mushrooms, or flat mushrooms 1 1⁄ tbsp small fresh thyme 2 sprigs 2 tbsp lemon-infused extra-virgin olive oil 1 garlic clove, crushed 260g (1 1⁄ cups) instant 2 polenta, plus 3 tsp, extra 500ml (2 cups) reduced-fat milk 500ml (2 cups) water 20g butter, chopped 150g (1 1⁄ cups) fresh 2 mozzarella, coarsely grated 40g ( 1⁄ cup) parmesan, finely 2 grated 60g soft blue cheese, crumbled Baby kale leaves, to serve

1. 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⁄ tbsp oil mixture. Sea2 son and bake for 10 minutes or until tender.

2. 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.

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

4. 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.