Polentapizza with roasted mushrooms
For the mushroom topping:
- 300 g mixed oyster mushrooms and shiitake
- 250 g button mushrooms
- 4-5 bell peppers
- green spice
- olive oil, salt and pepper
For the polenta:
- 200 g of cornmeal
- 1 litre vegetable stock
For the puree:
- 400 g green peas (frozen)
The polenta needs to be made a day or several hours in advance. Cook the cornmeal in vegetable stock like porridge, then pour into a cake tin to set. Once cool, place in the refrigerator. Before serving, cut into the desired shape and fry in a hot, non-stick pan.
Place the peppers on a baking sheet, drizzle with olive oil and roast for about 40 minutes. Turn during the roasting time to ensure they cook evenly, although it’s no problem if they blacken in places. Once cooked, allow to cool.
Carefully peel away the skin and cut into strips. Season the sliced mushrooms with salt, pepper and garlic and sauté. Mix with the strips of pepper.
To prepare the green pea purée, steam the peas, season with salt, then pass through a sieve. Sprinkle with chopped fresh chives.
Cut the polenta into triangles. Spread with the pea purée and top with the mushrooms and peppers. Serve immediately.