Mexican-Style Polenta Pizza

Ingredients

• 200 g red bell pepper (1 red bell pepper)
• 1 onion
• 2 Garlic cloves
• 1 red chili pepper
• 500 g tomatoes
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt
• Pepper
• 1 l vegetable broth
• 250 g cornmeal
• 6 Eggs

Instructions

1. 1.

   Halve the bell pepper, remove seeds, wash and dice into small cubes. Peel and finely chop onion and garlic. Slice the chili pepper lengthwise, remove seeds, wash and finely chop.

2. 2.

   Briefly blanch tomatoes in boiling water with a slotted spoon, then shock them in cold water to peel off the skins. Roughly chop the peeled tomatoes.

3. 3.

   Heat 1 tbsp oil in a pot. Sauté bell pepper cubes, onion, garlic, and chili for a few minutes. Add tomatoes and simmer on low heat for 5 minutes. Season with vinegar, salt, and pepper. Set aside the salsa.

4. 4.

   Bring broth to a boil in a pot. Remove from heat and gradually stir in cornmeal (polenta) while whisking.

5. 5.

   Return pot to heat and cook polenta over low heat, stirring occasionally, for about 5 minutes until it thickens. Remove from heat and let it continue to thicken for another 5 minutes, stirring frequently. Season with salt as desired.

6. 6.

   Brush a baking sheet with remaining oil. Spread the cooked polenta onto the sheet, flatten into a square (about 32x32 cm) using a rubber spatula, and allow it to cool slightly.

7. 7.

   Spread the pepper salsa over the polenta base and bake in a preheated oven at 200°C (180°C fan or gas level 3) on the lowest rack for about 10 minutes.

8. 8.

   Crack eggs gently onto the pizza, letting them slide in like fried eggs, and bake for another 10 minutes. Remove from oven and cut into six slices.