Maybe it’s because we’re going to Italy soon, maybe just because I love it, but there are two things I am craving for: Italian food and Japanese food. So I alternate Italian inspirations and Japanese ones, and sometimes mix the two. When you need a rapid base for dinner polenta is much better than rice. It cokks in no time and it is very versatile and fun to arrange with many vegetables. One of the things I like to prepare it with are mushrooms and tomatoes. Somehow very classic. But you can give it a twist and prepare it like a pizza (vegan, gluten free). Here is my recipe!
Polenta pizza (4 servings)
– 100g of polenta (more or less depending on the size of your pie dish, the thickness of the polenta you want etc…)
– 2 large shiitake or 5 small
– a bundle of rucola
– a hanful of cherry tomatoes
– a branch of rosemary
– olive oil
– salt and pepper
First cook the polenta, you want it slightly dry to hold when it is cold but not undercooked. Then pour the hot polenta in your olive-oil greased pie dish to obtain an even layer. Since I’m making a “pizza” I don’t want it to be thick, but neither too thin. 5-8mm is the right thing for me. Let it chill. Wash the vegetables and cut them. Add a bit of olive oil on top of the polenta, rosemary, salt and pepper. Then add the tomatoes and shiitake. Pre-heat the oven 30min before serving to 180deg. and cook the polenta and vegetables. Finally when done, just before serving add the rucola. That’s it!
