Mushroom & blue cheese polenta pizza
Calorie controlled cooking spray
Vegetable stock cube(s)
1 cube(s), make up to 700ml with hot water
Vegetarian Parmesan Style Hard Cheese
4 clove(s), finely chopped
4 sprig(s), leaves removed and chopped
1 small, thinly sliced
400 g, sliced
60 g, crumbled
4 portion(s), shredded
¼ individual, medium, sliced
100 g, quartered
- Preheat the grill to high. Mist 2 baking sheets with cooking spray. In a large pan, bring the stock to the boil, then add the polenta. Simmer for 5 minutes, stirring constantly, until thick. Stir in 40g of the hard cheese, half the garlic and half the thyme, and season with salt and freshly ground black pepper. Divide the mixture between the 2 baking sheets and spread out to make 20-25cm circles about 5mm–1cm thick. Leave to set.
- Meanwhile, mist a frying pan with cooking spray and cook the onion, remaining garlic and thyme for 5 minutes. Add the mushrooms, season to taste and cook for 5–8 minutes.
- Top the polenta bases with the mushroom mixture, cherry tomatoes and the remaining hard cheese and Stilton, then put under the grill for 2–3 minutes.
- Whilst the pizzas are under the grill, combine the salad ingredients and dress with the balsamic vinegar. Serve the pizzas with the rocket leaves on the top and sprinkled with black pepper.