Polenta Pizza

Polenta after broiling

When you make the polenta in this recipe, be sure to use a stock instead of water for a lot of taste.  

It is pictured here on a cutting board, because you have to put the pizza under the broiler to melt the cheese, and I did not want to use a baking sheet.  However, the truffle oil just slides off and will soak into your cutting board, so I suggest using an oiled baking sheet instead of a board.

Truffled mushroom polenta pizza

1 cup polenta
2 cups mushroom stock (or other flavor)
1 cup grated jack cheese
2 cups sliced mushrooms, crimini, shitake or a mix
1 tbsp olive oil
1 clove garlic
1 tsp sage leaves chopped
1 tsp tarragon
1 tsp chopped rosemary
5 oz taleggio cheese 
1 tsp truffle oil

Cook the polenta as per the directions, for mine I bring the 2 cups stock to a boil, stir in the polenta and cook on low for 30 minutes until creamy.  

While the polenta is cooking, clean and slice the mushrooms.  Add the olive oil to a hot pan, then mince or slice the garlic and add to the oil for about a minute but do not burn the garlic.  Add mushrooms and sage leaves, saute for 3-5 minutes until they are cooked but not limp, you want some bite left in them for this dish.

Add the grated jack cheese, tarragon, and rosemary and fold until melted into the polenta.