50 minutes

Yellow corn meal, 100 Oz
Water, 51 Oz
Salt, to taste
Fresh mushrooms, 8 Oz
Chopped tomatoes, 1 Tin
Garlic clove, 1
Onion, 1 small
Oregano or basil leaves, 2 tsp
Mozzarella, 1 ( a little more than 1 cup)
Extra virgin olive oil
Arugula (rocket), a handful


Prepare the polenta: bring the water to a boil and slowly add the cornmeal, stirring all the time. Add salt to taste and cook over low heat for 40 minutes (follow packet instructions). Keep stirring.
Once ready pour the polenta on a baking tray, lined using parchment paper; spread it well over the bottom, then up the sides of the pan.
Prepare the topping: chop the onion finely, then stir fry it in a pan with 2 tablespoons of olive oil. Add the tomatoes and the chopped basil leaves or oregano. Season with salt.
In another pan stir fry the garlic clove with a tablespoon of olive oil. Add the sliced mushrooms, a pinch of salt and pepper and cook for about 8-10 minutes, until soft.
Then pour the tomato sauce over the polenta and spread it well. Put the mozzarella, cut into small chunks, and the mushrooms over the tomato sauce.
Drizzle with oil and cook it in the oven at 374 F for 25 minutes until the polenta looks crisp around the edges. Once cooked scatter a few leaves of arugula on your pizza.