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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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