POLENTA PIZZA WITH MOZZARELLA AND PORTOBELLO MUSHROOM SAUCE
15-20
min
cooking time
3-4
servings
easy
difficulty

POLENTA PIZZA WITH MOZZARELLA AND PORTOBELLO MUSHROOM SAUCE

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Ingredients

  • One 10-oz container Giovanni Rana Portobello Mushroom Sauce
  • 1 cup instant polenta
  • 2 ½ cups milk
  • 6 sage leaves + more for garnish
  • ½ cup finely grated Parmigiano Reggiano cheese
  • 1 cup mozzarella cheese, well drained and torn
  • Salt and pepper to taste
15-20
min
cooking time
3-4
servings
easy
difficulty

Preparation

Place the milk and sage leaves in a medium saucepan over high heat and bring to a boil. Remove sage leaves. Gradually whisk in the polenta and reduce the heat to low. Cook, stirring, for 4 minutes, or according to package instructions, until thickened.

Remove from the heat, add the Parmigiano Reggiano, salt and pepper and mix to combine. Spread the polenta onto an oven tray covered with waxed baking paper and spread out to a thick circle. Top with mozzarella cheese. Place under the grill and cook for 5-6 minutes or until the cheese is well melted.

In the meantime, heat the Portobello Mushroom sauce according to package instructions. Spread the sauce over the polenta, garnish with sage leaves and serve.