Mushroom and Polenta Pizza Pie

This is a winner! I tried a polenta based pizza once before that was awful, so was not convinced this would be any better. Every mouthful was tasty, and though the list of ingredients seems quite long, it is relatively simple and quick to put together. I halved the recipe and fed 2 people very comfortably, with some leftovers. So the full recipe could easily feed 6 people, just be sure to use a very large base, or 2 smaller ones. The dish I used is about 22cm across. I do hope you enjoy trying this recipe! Feel free to leave the cheese out, just make sure your tomato sauce is very tasty, and I would spread the tomato sauce on the base first.
Don't try and eat this like a pizza, a knife and fork work better:)

                                                    Mushroom and Polenta Pizza Pie
Serves 6

Tomato sauce:
1T olive oil
1 clove garlic, cut into slivers
6 tomatoes, peeled and chopped
1/2 cup red wine
salt and pepper

Base:
4 cups water
1t salt
1 cup polenta
3T olive oil
150g mozzarella, finely sliced
1/2 Parmesan, shaved
Rocket leaves

Topping:
400g mushrooms, sliced
1T olive oil
1 clove garlic, crushed
1 tub grilled artichokes (Woolworths)
salt and pepper

Preheat oven to 180C
For the tomato sauce: Gently fry the garlic in the oil for 1 minute, add remaining ingredients and simmer very gently till thick. Season well, and mash or blend.
For the base: Boil water and salt, whisk in the polenta and stir for 5 minutes till thick and smooth. Oil 1 25cm pizza pan or glass bowl and spread polenta evenly over base. Sprinkle with olive oil and bake for 20 minutes.
Topping: Fry the mushrooms with the garlic until nice and dry and browned, season well. Add the artichokes.

Use 3/4's of the cheese on the polenta base, top with the mushrooms and remaining cheese. Bake for 5 minutes and scatter rocket leaves over and serve with tomato sauce on the side.
I sliced half a butternut into fairly thin rounds and roasted it, before adding it to the mushrooms. That is optional.