- 1 l. vegetable broth
- 250 g Frießinger Mühle polenta
- 4 tomatoes
- 250 g mozzarella
- 6 tbsp. pesto
- 1 tsp. rosemary
Line a baking sheet with parchment paper.
In a large pot, bring the vegetable broth to a boil. Using a whisk, gradually stir in the polenta. While stirring constantly, bring the polenta to a boil. Lower the heat and simmer for 10 minutes. Remove from the stove and leave the polenta to swell for another 5 minutes. Season with salt and pepper.
Spread the polenta onto the baking sheet and leave to cool.
Preheat oven (electric 200°C / convection air 180°C). Wash, dry and slice the tomatoes. Slice the mozzarella. Spread the pesto onto the cooled polenta. Place the tomatoes and mozzarella on the polenta and sprinkle with rosemary. Bake on the lowest shelf for approx. twenty minutes.
Wash and shake the basil dry before chopping. Remove the polenta pizza from the oven and sprinkle with the basil.