Polenta – Minced Meat Pizza

Ingredients for 4 servings:

• 300 g corn semolina
• 750 ml broth
• 50 g Parmesan
• 500 g minced meat
• 1 class can/n tomatoes, chopped
• 1 pack of tomatoes, pureed
• 1 large onion(s)
• 2 cloves garlic
• 1 bell pepper(s)
• ½ chili pepper(s)
• 2 eggs
• 5 tbsp milk or cream
• 200 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

For the polenta, bring the stock to a boil. Stir in the polenta and simmer over low heat for 15 minutes, stirring occasionally. Remove from the heat, add the Parmesan cheese, and let simmer for another 10-15 minutes. Transfer the mixture to a baking sheet lined with baking paper and level the surface. For the topping, brown the minced meat with the onion. Add the tomatoes and season to taste. Simmer for about 30 minutes. The sauce shouldn’t be too runny, or the polenta will become too soggy. Chop the garlic and chili, slice the bell pepper, and fold in at the end. Spread the mixture evenly over the polenta. Whisk the eggs with the milk, pour over the mixture, and sprinkle with the cheese. Bake for 20 minutes at 200°C (convection oven).