Ingredients (for 4 people)

Preparation

1. Preheat the oven to 200°C (390°F).
2. Bring 800 ml (27 fl oz) of water to the boil in a large saucepan with a pinch of salt.
3. Pour in the polenta in a steady stream while stirring constantly to avoid lumps.
4. Cook the polenta according to the packet instructions (usually 5-10 minutes) until thickened.
5. Pour the polenta onto a baking tray lined with baking paper and level with a spatula, forming a layer about 1 cm (0.5 in) thick. Leave to cool and set.
6. Meanwhile, crumble the sausage and fry in a pan with 1 tablespoon of olive oil until well cooked.
7. Add the cleaned and sliced mushrooms, cook until tender and lightly browned. Season with salt and pepper.
8. Cut the mozzarella into slices or cubes.
9. Once the polenta is firm, spread the sausage and mushroom mixture on top, then add the mozzarella.
10. Bake for 15-20 minutes, until the mozzarella melts and starts to brown.
11. Serve hot, garnishing with fresh rosemary if you like.

Extra tips

• For a lighter version, use turkey sausage and light mozzarella.
• If you like a smokier flavour, try sprinkling with smoked paprika or use provolone instead of mozzarella.
• This polenta pizza is also excellent cold, perfect for picnics or lunches on the go.