Summary

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

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Instructions

1. Prepare a polenta from the bouillon and the corn grits.
2. 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.
3. 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.
4. 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.
5. Bake at 200 ° C for 20 minutes until the mozzarella has melted.