2 1/2 liters of water
Salt to taste
2 1/2 cups (chopped) of cornmeal
4 tomatoes, peeled and seeded, diced
1/2 cup (chopped) of black olive
Salt and oregano to taste
200g of mozzarella cheese, shredded
Olive oil to taste
Optional
8cm pizza ring
2 1/2 liters of water
Salt to taste
2 1/2 cups (chopped) of cornmeal
4 tomatoes, peeled and seeded, diced
1/2 cup (chopped) of black olive
Salt and oregano to taste
200g of mozzarella cheese, shredded
Olive oil to taste
Optional
8cm pizza ring
1 In a large pot (whisking polenta) put water, salt, and bring to a boil
Add cornmeal in a slow, steady stream, whisking constantly to prevent lumps
Reduce heat and let cook for 40 minutes, whisking occasionally to prevent sticking
2 Spread the polenta on a large refrigerator plate, about 2cm high
Let it cool
3 Cut slices of polenta with a ring mold
Place them in an oven-proof dish lightly coated with olive oil
Top each one with a tomato slice, a black olive slice, salt, and oregano
Cover with mozzarella cheese, drizzle with olive oil, bake until the cheese melts, and serve.
