Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 liter broth
- 250 g corn rits, medium-fine
- 2 tablespoon olive oil
- 1 onion (s), chopped
- 1 clove garlic, pressed
- 1 can / s tomato (s), pelati approx. 800 grams
- Butter, for the molds
- 100 g ham, cooked
- 100 g mushrooms
- 150 g mozzarella
- salt and pepper
- Anchovy fillet (s) for topping
- oregano
Print Recipe
Pin Recipe Instructions
- Prepare a polenta from the bouillon and the corn grits.
- Sauté the onion and garlic in the olive oil. Add the drained pelati and bring to the boil over medium heat until only a thick sauce is left.
- Butter 4 round trays with a diameter of 24 cm or corresponding porcelain molds. Pour the corn porridge on top, smooth it out and let it cool down a little. Season the tomato puree to taste and spread it over the corn crust.
- Scatter the ham cut into strips on top. Spread the sliced mushrooms on top, as well as the sliced mozzarella. Season, sprinkle with oregano and top with anchovy fillets.
- Bake at 200 ° C for 20 minutes until the mozzarella has melted.
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