Polenta Pizza with Chanterelle Mushrooms

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  • 2 cups water
  • 1/2 cup fine polenta
  • 1/2 teaspoon dried thyme
  • 1/2 cup grated parmesan cheese
  • 1/2 pound chanterelle mushrooms, torn by hand into bite-sized pieces
  • 1 large shallot, thinly sliced
  • 1/4 cup white wine
  • 1 gently packed cup baby arugula
  • 1/3 cup crumbled goat cheese
  • Salt and freshly ground black pepper
  • Balsamic vinegar


Bring water to a boil. Add polenta, whisking constantly. Reduce heat and stir constantly 2-3 minutes or until polenta thickens. Stir in thyme and parmesan. Season with salt and pepper.
Generously coat 9-inch pie pan with olive oil. Pour polenta into pan and refrigerate, loosely covered, at least 2 hours or overnight.
Run a rubber spatula around edge of polenta. Place parchment-lined baking sheet over the pie pan and gently invert onto the baking sheet. Tap gently if necessary to loosen polenta and remove pie pan.
Bake polenta crust at 375°F for 30 minutes. Meanwhile, heat large sauté pan on medium-high and coat lightly with olive oil. Add mushrooms and shallot. Season with salt and pepper. Sauté until mushrooms just start to brown.
Add wine; boil until almost evaporated. Remove crust from oven and increase temp to 475°F. Top crust with mushrooms, arugula and goat cheese. Bake 10-15 minutes, or until arugula wilts and cheese is lightly browned.
Let sit at least 10 minutes. Drizzle with balsamic vinegar, slice into wedges and serve.

To make a quicker pizza casserole, leave the polenta in the pie pan, top and bake at 475°F for 10-15 minutes.
Recipe from Central Market Mill Creek - Culinary Resource Center
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