A second recipe from Yotam Ottolenghi and again it’s a mushroom one, this time from his book Plenty.
We weren’t quite sure what we were aiming for with the polenta. The idea is to cook it, then spread it out thin and grill it, before adding the topping and placing back under the grill.
The end result was similar in appearance to a mushroom pizza, but the polenta still retained a slight creaminess inside which was delicious (though made it a little hard to serve). If made again we’d probably allow the polenta to cool and set a little before grilling.