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Polenta Pizza with Mushrooms & Arugula Salad
Ingredients
- 2 cups prepared polenta, shaped into a 6x8-inch rectangle and cooled (see Associated Recipes)
- 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
- 2 ounces 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
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