Polenta pizza

Ingredients for 2 servings:

• 300 ml water
• 300 ml milk
• 200 g polenta
• 1 tbsp butter
• 1 tsp salt
• ½ tsp coriander powder
• 1 pinch of turmeric
• 4 slices of eggplant
• ½ small zucchini
• 1 handful of mushrooms
• 3 bell peppers, red, yellow and green
• 1 tomato(s)
• 1 small onion(s)
• some oil
• salt and pepper
• Fresh herbs (oregano, rosemary, thyme, marjoram)
• Pizza seasoning
• 5 tbsp tomato sauce
• 1 handful of cheese, grated (pizza cheese)
• ½ mozzarella, sliced
• some olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Vegetarian

Bring the milk and water to a boil in a saucepan with butter, salt, coriander, and turmeric. Stir in the polenta and let it swell over low heat, then set aside. Wash the vegetables. First slice the eggplant and zucchini, then dice them. Finely strip the bell peppers. Deseed and dice the tomatoes. Finely chop the onion and sauté in a little oil until translucent. Add the eggplant, zucchini, and bell peppers and fry briefly; the vegetables should still have some bite. Finely chop the herbs. Season the vegetables with the herbs, salt, and pepper, and add the diced tomatoes. Toss briefly, then set aside. Preheat the oven to 200°C (top and bottom heat). Spread the polenta finger-thick on a baking sheet lined with baking paper, spread with the tomato sauce, and distribute the roasted vegetables evenly on top. Sprinkle with the grated cheese and top with the mozzarella slices. Sprinkle with pizza seasoning and, if desired, sprinkle with some freshly chopped oregano. If desired, drizzle with a little olive oil. Bake the polenta pizza on the lowest rack for 15 minutes, then increase the temperature to 220°C and bake for another 5 minutes. Serve with a green salad.