Polenta Pizzas ai Funghi

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These are fun, gluten-free pizzas with an umami-rich mushroom topping. The egg gets baked right on top!

Ingredients

4 c. water
1 1/2 c. polenta, coarse grits, or stone ground cornmeal
2 T. extra-virgin olive oil
1/2 t. garlic powder
2 t. minced fresh thyme, or 1 t. dried thyme
1 1/4 t. salt
2 T. olive oil
1 small yellow onion or half large yellow onion, peeled and finely chopped
2 garlic cloves, minced
1 lb. cremini mushrooms or a mix of cremini, shiitake, button, maitake mushrooms, sliced in 1/4 inch slices
1 c. grated Comte cheese
3/4 c. cubed Ameribella cheese
3 eggs, preferably local or free-range and organic
good quality balsamic vinegar, optional, for drizzling
freshly grated Pecorino or Parmiggiano-Feggiano cheese, optional, for sprinkling
salt and pepper to taste