Description
The basic polenta base can be a used as a base for many topping combinations. Tomato sauce, white sauce, ricotta in this case, the options are unlimited.
Ingredients
Scale
- 1 cup polenta
- 2 1/2 cups water
- 1/4 cup Parmesan cheese, shredded
- 1 onion, chopped
- 2 cups mushrooms, chopped
- 2 bunches of fresh spinach or 2 cups frozen spinach
- few cloves of garlic
- 2 tbsp olive oil
- salt & pepper
- extra oil and balsamic vinegar for drizzle or drizzle with some balsamic & honey reduction
- Ricotta cheese to spread
Instructions
- Preheat the oven at 350 F.
- In a deep saucepan heat up the water.
- Once it comes to a boil, slowly add polenta in one stream while whisking continuously.
- Add parmesan and continue to stir till it absorbs all the liquid.
- Let cool for a few seconds and then using a spatula spread it on an 8 inch pizza plate. Level the polenta with the spatula.
- Bake for 20 minutes. Remove from the oven and let cool.
- Skip this step if using frozen spinach: Remove the stems of the spinach and roughly chop them. Blanch it in hot water and keep aside in a colander to drain the water. Once cooled, press it in between your palms – you need to get rid of all the excess water from the spinach.
- In a saute pan, heat the olive oil and saute onions till they turn transparent.
- Add garlic, salt and pepper, stir.
- Add mushrooms and and cook till all the water is released from the mushrooms and they start turning golden.
- Add spinach and cook for a few minutes stirring to mix everything well. keep aside, let cool.
- Smear some ricotta cheese on the polenta pizza base.
- Spread the spinach mixture liberally, grate extra parmesan (optional) – bake on broiler for 5 minutes.
- Drizzle with some extra olive oil/balsamic vinegar/balsamic & honey reduction and serve hot.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main