Polenta Pizza

Ingredients

• Salt
• 80 g polenta
• nutmeg
• Pepper
• 60 g sour cream (24% fat; 3 tbsp)
• 160 g tomatoes (2 tomatoes)
• 30 g poultry salami (2 slices)
• 60 g corn (canned; 2 tbsp)
• 125 g mozzarella (9% fat; 1 ball)

Instructions

1. 1.

   Bring 230 ml water with 1 tsp salt to a boil in a pot. Stir in the polenta, grate plenty of nutmeg directly into it and season with pepper.

2. 2.

   Cook the polenta over low heat while stirring constantly for about 5 minutes. Once it thickens, stir in the sour cream and taste again. Remove from heat and let cool slightly.

3. 3.

   Meanwhile wash the tomatoes, pat dry, halve them, remove the stems and cut into thin strips. Dice the salami finely. Drain the corn in a sieve and also drain the mozzarella.

4. 4.

   Line a baking sheet with parchment paper. Spread the cooled polenta onto it and use a damp palette to flatten it into a circle about 20 cm in diameter.

5. 5.

   Distribute the drained corn, tomatoes and diced salami over the polenta.

6. 6.

   Slice the mozzarella and top the polenta pizza with the slices. Bake in a preheated oven at 200 °C (180 °C fan or gas level 3) on the middle rack for about 20 minutes until golden brown.