Polenta Pizza Squares - alive magazine
This is a good dish to prep ahead and eat cold. Once chilled, it sets to firm pieces that can easily be wrapped and eaten out of hand without a lot of mess.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Stove
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Baking pan
- Plastic wrap
- Refrigerator
Ingredients
- 6 cups (1.5 L) button mushrooms, sliced
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1/4 red onion, thinly sliced
- 1/2 cup (125 mL) fresh basil, shredded
- 3 cups (750 mL) water
- 1/2 tsp (2 mL) sea salt
- 1 1/2 cups (350 mL) instant polenta (use dry grains, not the tube)
- 1 cup (250 mL) milk
- 2 large tomatoes, chopped
- 1 cup (250 mL) grated mozzarella
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