Mary Miso - Recipes for every day - Cookbooks
Polenta:
500ml vegetable stock
500ml milk
1 bay leaf
250g polenta
zest of 1 lemon
2 table spoons unsalted butter
50g grated parmesan
salt and pepper
2 balls of mozzarella (300g)
1 zucchini
400g cherry tomatoes
2 spring onions
½ bunch of thyme, plucked
salt and pepper
2 table spoons olive oil
50g rocket
Polenta:
Line a cake tin with baking paper. Bring vegetable stock, milk and bay leaf to boil. Add polenta while stirring and let cook 2 minutes. Remove pan from the heat. Add lemon zest, butter and grated parmesan. Season with salt and pepper. Spread polenta evenly on the cake tin. Let cool down.
Preheat oven to 200°.
Cut mozzarella and spread on the polenta. Cut zucchini in fine stripes and spring onions in rings. Top polenta with zucchini, cherry tomatoes, spring onions and plucked thyme. Season with salt and pepper and sprinkle with olive oil. Bake 20 minutes.
Serve polenta pizza with rocket on top.
