Polenta And Mushroom Pizza With Taleggio And Tarragon | Donna Hay

Step 1

Preheat a grill to high. Heat the butter in a large frying pan over high heat. Add the garlic, mushroom, salt and pepper and cook, stirring, for 6 minutes. Add the tarragon and cook for a further minute or until the mushrooms are golden. Set aside and keep warm. Place the milk in a medium saucepan over high heat and bring to the boil. Gradually whisk in the polenta and reduce the heat to low. Cook, stirring, for 4 minutes or until thickened. Remove from the heat, add the pecorino, salt and pepper and mix to combine. Spoon the polenta onto a medium lightly greased oven tray and spread out toa 3cm-thick rectangle. Top with the taleggio and mushroom mixture. Place under the grill and cook for 6 minutes or until the cheese is golden. Serve. Serves 6

Step 2

Preheat a grill to high. Heat the butter in a large frying pan over high heat. Add the garlic, mushroom, salt and pepper and cook, stirring, for 6 minutes. Add the tarragon and cook for a further minute or until the mushrooms are golden. Set aside and keep warm. Place the milk in a medium saucepan over high heat and bring to the boil. Gradually whisk in the polenta and reduce the heat to low. Cook, stirring, for 4 minutes or until thickened. Remove from the heat, add the pecorino, salt and pepper and mix to combine. Spoon the polenta onto a medium lightly greased oven tray and spread out toa 3cm-thick rectangle. Top with the taleggio and mushroom mixture. Place under the grill and cook for 6 minutes or until the cheese is golden. Serve. Serves 6