This is a lavish dish, really set to impress! Invite people over and take your time to enjoy with a glass of Shiraz. The polenta base is a rich and creamy version of the classic pizza base, but will start to crisp up around the edges in the oven. It perfectly matches the richness of the mushrooms and blue cheese, while the walnuts add crunch and the rocket and balsamic add freshness. The whole recipe is conveniently gluten free and vegetarian, but you wouldn’t know it’s missing a thing.
Serves 6
+ gluten free
+ vegetarian
Ingredients
Water
Stock concentrate (see page 249)
Salt
Fine yellow cornmeal
Macadamia oil, for drizzling
Baby Swiss brown mushrooms, halved
Rocket
Gorgonzola, crumbled (or any cheese)
Walnuts
Balsamic reduction, for drizzling
Method
This recipe can be found on page 179 of our brilliant thermo cookbook Thermo Cooker Fresh Favourites. If you don't already have this one in your collection, you can check it out here...
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