Ingredients

Method

• For the polenta base:
• 4 cups water
• 1 t salt
• 1 cup polenta
• 3 T olive oil
• 150 g mozzarella, thinly sliced
• 1/2 cup Parmesan shaved, plus extra for serving
• 1 x 40 g wild rocket punnet
• 1 T olive oil, for drizzling
• 1 x 200 g Napoletana sauce sachet, for serving
• For the topping:
• 400 g sliced mixed mushrooms
• 1 T olive oil
• 1 clove garlic, crushed
• 1 x 100 g chargrilled artichokes in lemon and chilli dressing
• Sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 190°C.

Bring the water to a boil in a medium-sized saucepan. Add the salt. Reduce the heat and slowly whisk in the polenta. Cook, whisking continuously, for 5 minutes or until thick and smooth.

Turn onto an oiled 25 cm pizza pan. Moisten with olive oil and bake for 20 minutes.

Top with thin slices of mozzarella and add the topping, discarding any liquid that may have accumulated.

Sprinkle with Parmesan and slide under the grill for a minute or two, until the cheese has melted. Scatter with rocket and drizzle with the remaining olive oil.

Pass around the heated Napoletana sauce and extra Parmesan.

To make the topping, stir-fry the mushrooms in the hot oil until just cooked and any liquid has evaporated. Add the garlic and artichokes, and season to taste.

Cook's note: you can buy ready Napoletana sauce from Woolworths, or make your own Napoletana sauce from scratch.

Discover more flavour in our polenta recipe guide here.