Polenta pizza with mushrooms & arugula salad
Delight in the harmonious flavors of polenta pizza intertwined with earthy mushrooms and peppery arugula in this tantalizing salad. Enjoy a blend of textures and tastes in every bite.
Ingredients:
- 2 cups prepared polenta, shaped into a 6x8-inch rectangle and cooled
- 1 tablespoon olive oil, divided
- 1 ½ cups chopped mushrooms (cremini, oyster, and/or shiitake) (4 oz.)
- 1 small clove garlic, minced
- ½ teaspoon chopped fresh thyme or a pinch of dried thyme
- ⅛ teaspoon salt
- 60g fresh mozzarella cheese, sliced
- 2 tablespoons grated Parmesan cheese
- 1 ½ teaspoons lemon juice
- 2 cups arugula
- ¾ cup no-salt-added canned black beans, rinsed
- ½ avocado, diced
- 1 tablespoon chopped fresh parsley
Instructions:
- Take out the set aside square of polenta from the fridge and allow it to reach room temperature.
- Preheat the broiler (or toaster oven broiler).
- Warm up 2 tsp. oil in a large skillet over medium-high heat. Put in the mushrooms; cook and stir until they become tender and slightly browned, for about 4 to 6 minutes. Mix in garlic, thyme, and salt.
- Toast the polenta until heated through and slightly crispy, for about 3 to 5 minutes. Layer the mushroom mixture, mozzarella, and Parmesan on top. Broil for an additional 2 to 3 minutes.
- Meanwhile, mix the remaining 1 tsp. oil and lemon juice in a medium bowl. Toss arugula and black beans in the dressing. Add avocado and gently mix. Serve the salad on 2 plates.
- Sprinkle parsley over the pizza, slice it into 6 portions, and enjoy with the side salad.
Summary:
- Calories: 1898 kcal
- Fat: 54 g
- Protein: 59 g
- Carbs: 296 g
- Potassium: 2069 mg
- Magnesium: 245 mg