For the polenta dough
- 100 grams polenta
- 400 ml vegetable stock
- 20 grams grated parmesan cheese
- 10 grams butter
For the topping
- 300 grams mushrooms
- 4-5 tablespoons sour cream
- 1 handful of herbs (recommend rosemary)
- 1 big handful of rocket OR ½ zucchini (finely grated)
- ½ medium sized onion
- Salt & pepper
To make the polenta dough, bring the stock to boil and stir in the polenta. Let it cook for around 8-10 minutes and take it off the heat once all liquids are absorbed (you may need to whisk continuously). Stir in the butter and the cheese and let it cool down for a few minutes. Press the dough into 3 small thin squares on a non-stick baking tray and bake in the 180 degree C preheated oven for 30 minutes. You may need to pinch some small holes in the dough, so that the air escapes.
Note: Hong Kong ovens vary in heat and the crispiness of the flats may vary significantly. Bake it a bit longer, if you’re not happy with the consistency.
In the meantime: drizzle 1 tablespoon of oil in a medium sized pan and set it on medium heat. Once the pan is hot, fry the chopped onions for 3 minutes until golden brown. Add and fry the washed and chopped mushrooms for 5-6 minutes. If you use the zucchini instead of the rocket, please also add the zucchini bits to the mix and fry for 3-4 minutes alongside the mushrooms.
Assemble your flatbreads: taking the tray with the polenta squares out of the oven, add all ingredients including the herbs as well as the sour cream (sour cream best to be added first). Keep the heat in the oven consistent at 180 degrees C and bake for another 10 minutes.
Take the flats out of the oven and sprinkle with rocket. Enjoy!
Nutrition Nation TIP: if you like to have a non-vegetarian version of this dish, chicken will be a great addition.