Today I recommend a little recipe for a polenta pizza. It could be an easy alternative for normal pizza and for very quick and yummy dinner.
When choosing polenta for this recipe, remember not to use instant polenta.
I also used a different cooking method than stated on the package. Traditionally polenta is boiled in liquid in a ratio of 1: 4 but here we do not care about getting a very smooth consistency. It is also not a best idea to add milk, butter, olive oil or to much cheese to the pizza as it does not cut well after baking,
250 gr of polenta
750 ml vegetable broth
salt and pepper
40 gr of Parmesan cheese
250 gr of oyster mushrooms
1 sliced pear
50 slices of bacon diced – optional
1 tablespoon of thyme
1.Set the oven to 200 C and start warming up.
2. Grease a large baking tray with 1 tsp of the oil or use baking paper.
3. In a medium saucepan, bring the stock to a boil, then slowly pour in the polenta, whisking constantly. Add the Parmesan and pinch of salt and pepper and continue to whisk until very thick, about 10 mins.
4.Pour over the polenta on the baking sheet/or oiled tray and spread it to form a rectangle about 1 cm thick.
5. Place mushrooms and pear (and bacon if you are using it), sprinkle with extra cheese and herbs.
6. Bake 15-20 min.
Serve with your favourite vegetable salad.