Description
Polenta-polenta, which is a traditional dish in Italy, parts of Switzerland, Romania, the Balkans and Moldova. Pizza at its core - a great alternative yeast pizza for wheat flour for people with Celiac disease (gluten intolerance). It turns out tender and juicy. Well, just like in a traditional pizza, the toppings you can use any to your taste. I offer you a version with bacon, corn, tomatoes, and mozzarella. Bon appetit!!!
Ingredients
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Corn grits
80 g
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Water
230 ml
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Salt
-
Nutmeg
-
Black pepper
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Sour cream
2 Tbsp
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Tomato
2 piece
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Bacon
100 g
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Corn
2 Tbsp
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Mozzarella
125 g
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Basil
Cooking
The set of products.
In boiling, salted water, add grits, black pepper, nutmeg. Cook over low heat, stirring constantly, about 5 minutes. After removing from heat, add sour cream, stir and leave to cool slightly. (Instead of sour cream you can add grated Parmesan)
At that time, prepare the filling.
On the parchment, put the cereal and using a metal spatula form a circle with a diameter of approximately 20cm. (it may help to wet the trowel in water)
Put bacon, corn
Tomatoes, mozzarella.
Bake in preheated to 180-200° oven for about 20 minutes.
Decorate with Basil leaves.
Bon appetit!!!
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