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🍕 Crunchy Polenta Pizza

445 kcal · 30 min · 4 servings

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 slice)
• 60 g corn (can; 2 tbsp)
• 125 g mozzarella (9 % fat; 1 ball)

Instructions

1. 1. Pour 230 milliliters of water and one teaspoon of salt into a pot.
2. 2. Bring the mixture to a boil while stirring.
3. 3. Stir in the polenta.
4. 4. Grate fresh nutmeg directly into the mixture.
5. 5. Season with black pepper.
6. 6. Cook the polenta over low heat for about five minutes.
7. 7. Stir constantly until the mixture thickens.
8. 8. Stir in sour cream.
9. 9. Taste the polenta again and adjust seasoning if needed.
10. 10. Remove the pot from the heat.
11. 11. Let the polenta cool down slightly.
12. 12. Wash the tomatoes thoroughly.
13. 13. Dry the tomatoes with a cloth.
14. 14. Cut the tomatoes in half.
15. 15. Remove the hard stem ends.
16. 16. Cut the tomatoes into thin wedges.
17. 17. Dice the salami into small pieces.
18. 18. Drain the corn well in a sieve.
19. 19. Drain the mozzarella as well.
20. 20. Line a baking tray with baking paper.
21. 21. Place the cooled polenta onto the tray.
22. 22. Use a moistened spatula.
23. 23. Spread the polenta into a circle with a diameter of about 20 centimeters.
24. 24. Distribute the drained corn over the polenta.
25. 25. Place the tomato pieces on top.
26. 26. Distribute the salami cubes evenly.
27. 27. Slice the mozzarella.
28. 28. Top the pizza with the mozzarella slices.
29. 29. Preheat the oven to 200 degrees (convection: 180 degrees, gas: setting 3).
30. 30. Place the pizza on the middle rack.
31. 31. Bake the pizza for about 20 minutes until golden brown.

Nutrition per serving

• kcal: 445
• Protein: 17 g · Fett/Fat: 22 g · Carbs: 43 g