Polenta pizza

Ingredients for 4 servings:

• 1 liter of water
• 250 g polenta, fine
• 1 stock cube or equivalent salt
• 12 slice(s) bacon (fried bacon)
• 3 tomatoes
• 150 g strong cheese, e.g. Gruyère

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Bring the water and stock cube to a boil and add the polenta, stirring constantly. Cook over low heat for about 10 minutes, stirring frequently. Spread the polenta, still hot, about 1 cm thick on a baking sheet lined with parchment paper and let it cool. Score the cold polenta into pieces, e.g., 4 x 3 pieces or as desired. Place a slice of bacon folded into a “V” on each scored piece, then arrange the cheese and a slice of tomato on top. Bake in a preheated oven at 220°C (top/bottom heat) for about 25 minutes. The polenta will then be easy to cut with a knife and will taste wonderfully spicy and savory. If desired, sprinkle the cheese over the tomato slices. For a vegetarian version, use zucchini instead of bacon and season with herbs.