Polenta pizza with mushrooms and tuna

Ingredients for 2 servings:

• 150 g polenta
• 750 ml vegetable stock
• 6 stalks of parsley
• 2 rosemary sprigs
• 500 g mushrooms
• 1 can tuna in its own juice
• 2 onions, red
• 150 g sour cream
• 100g Gouda
• 2 tbsp butter
• some salt and pepper
• some nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wash the parsley, spin dry, and finely chop the leaves. Wash the rosemary, spin dry, pick off the needles, and finely chop them. Peel the onions, halve them, and slice them thinly. Clean the mushrooms, trim the stems, and slice the mushrooms. Drain the tuna and cut it into small pieces with a fork. Remove any rind from the Gouda cheese and then coarsely grate it. Preheat the oven to 200°C (top/bottom heat). Bring the vegetable stock to a boil in a saucepan. Stir in the polenta, stirring constantly, bring back to a boil, and then simmer over low heat for about 10 minutes, stirring frequently. Then remove from the heat and let it sit for 10 minutes. Stir the parsley and rosemary into the polenta and season with salt, pepper, and nutmeg. Line a baking sheet with baking paper. Spread the polenta on top to a thickness of about 1 cm to make a large pizza base, then let it cool further. Heat the butter in a pan. Sauté the mushrooms and season with salt and pepper. Spread the sour cream evenly over the polenta on the baking sheet with a spoon, arrange the onions, mushrooms, and tuna on top, and sprinkle with the cheese. Bake the pizza in the hot oven for about 15 to 20 minutes. Arrange on plates, sprinkle with herbs, and serve immediately.