POLENTA PIZZA WITH MUSHROOMS
Provided by Sara Ann Friedman
Categories dinner, appetizer, main course
Time 2h
Yield Four servings
Number Of Ingredients 14
Steps:
- Prepare the polenta base. Bring three and one-half cups of water to a boil in a deep saucepan. In a mixing bowl, combine one cup of cold water with the cornmeal and stir with a wooden spoon until the mixture is a thick paste. Whisk the paste into the boiling water and simmer, stirring constantly for 15 to 20 minutes or until the mixture is very thick and pulls away from the sides of the pan. Remove from heat and add the butter and Parmesan cheese.
- Pour the polenta into an oiled 12-inch round pan and flatten into a circle. Cool at room temperature for at least one hour or until the top feels dry.
- Preheat the oven to 350 degrees. Brush the polenta with one tablespoon of oil and bake for 20 minutes. (If it puffs, prick it with a fork.)
- In a large skillet, saute the onion and garlic in two tablespoons of oil until the onion is translucent. Add the mushrooms, raise the heat to medium-high and cook, stirring constantly until all the liquid evaporates and the mushrooms begin to brown. Add the tomatoes, mushroom powder, herbs, salt and pepper, turn the heat down to low and cook for 7 to 10 minutes. Remove from heat and add the parsley.
- Spoon the topping onto the polenta and sprinkle with the grated Gruyere, Emmenthaler or Mozzarella cheese. Bake for five to seven minutes or until the cheese has melted and the topping bubbles. Cut into wedges and serve with grated Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 633, UnsaturatedFat 16 grams, Carbohydrate 62 grams, Fat 33 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 15 grams, Sodium 830 milligrams, Sugar 7 grams, TransFat 0 grams
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Kalyowa Ibra
[email protected]This polenta pizza is a great way to use up leftover polenta. The crust is crispy and the mushroom topping is flavorful. I would definitely recommend this recipe.
Fife Ologbonori
[email protected]I made this polenta pizza for my family and they loved it! The crust was crispy and the mushroom topping was flavorful. I will definitely be making this again.
Imam Pakhtoon
[email protected]This polenta pizza was a disappointment. The crust was too thick and the mushrooms were bland. I would not recommend this recipe.
Becky Ramos
[email protected]I've been making this polenta pizza for years and it's always a favorite. The crust is crispy and the mushroom topping is flavorful. I highly recommend this recipe.
Bernaldo Jr
[email protected]This polenta pizza was amazing! The crust was crispy and the mushroom topping was flavorful. I will definitely be making this again.
auwal khan
[email protected]I made this polenta pizza for a party and it was a hit! Everyone loved it. The crust was crispy and the mushroom topping was flavorful. I would definitely recommend this recipe.
Shahab Raja
[email protected]I tried this recipe and it was a disaster. The polenta crust was too thick and the mushrooms were bland. I would not recommend this recipe.
Jawad Baluch
[email protected]This recipe is a keeper! The polenta pizza was delicious and my kids loved it. The crust was crispy and the mushroom topping was flavorful. I will definitely be making this again.
Jentry Bain
[email protected]The polenta pizza was easy to make and turned out great! The crust was crispy and the mushrooms were flavorful. I added some extra cheese and it was perfect.
Leah Adongo
[email protected]I've never had polenta pizza before, but I was pleasantly surprised. The crust was a nice change from traditional pizza crust and the mushroom topping was delicious. I would definitely recommend this recipe.
Khalid Kamal
[email protected]This polenta pizza was a hit with my family! The polenta crust was crispy on the outside and soft and creamy on the inside. The mushroom topping was flavorful and savory. I will definitely be making this again.