4 large flat mushrooms
1 tsp dried thyme
1 garlic clove, crushed
500ml semi skim milk
20g butter, chopped
150g mozarella, roughly grated
60g parmesan, grated
60g feta, crumbled
200g chopped thick pancetta
Preheat the oven to 200°C and line a baking tray with wax paper. Add the mushrooms , mix olive oil and garlic together drizzle over the mushrooms to coat and sprinkle some dried thyme, salt and pepper. Cook until soft and tender, set aside.
Next grease two large baking trays, non stick is best and sprinkle a little raw polenta on each one, this will help prevent sticking.
In a large saucepan add the semi skimmed milk and water and bring to the boil. Now add the polenta in a steady stream and stir continuously for around 3 minutes whilst it thickens.
Remove from.the heat, add the butter, stir well and season.
Pour half the polenta into a round shape on both trays, around 22 to 24cm each.
Brush the tops with a tablespoon ofolive oil and bake for 5 to 7 minutes.
Remove from the oven, add the mushrooms, cheeses and Prosciutto and kale/spinach and bake again until the cheese has melted and the polenta is crisp and browned around the edges
Thus is a delicious gluten free alternative to pizza and it is very versatile as you can just adjust the toppings. It was very simple to make and a great alternative. Give it a go, huge thumbs up from my family 👍👍👍