.
Here it is, topped with grilled vegetables, plum tomatoes, spinach rosemary, basil and mushroom. I mixed some rosemary into the polenta mix whilst I was making the base, but I think next time I will put in a bit more, and some Parmesan too, to give it a bit more flavour.
The nice thing about using a polenta base is it's a lot lighter than a traditional dough base, and goes all crispy round the edges. You don't need the tomato sauce either, which I could never get to taste right, and can make them a bit rich.
I'm definately going to do this again soon. Next time, I think I'll do Gorgonzola, spinach and toasted walnuts. Any suggestions for something else I could try..? Can I bring myself to move away from the polenta/girolles mushroom combination..?
x
Hi Lou - thank you for stopping by at my blog - good to meet you!
ReplyDeleteI'm loving this blog of yours!! I'm also obsessed with food lol
My pleasure, it's a great, really nicely presented blog :)
ReplyDeleteI will be checking back! x
Beautiful. :) I have just started to prepare polenta this way. Check out my recipe which I have posted last week:
ReplyDeletehttp://sensesinthekitchen-karolina.blogspot.com/2010/08/roast-polenta-with-pesto-vegetables.html