Cups of water
One and a half cups of cornmeal
A pinch of salt
Two tablespoons of olive oil
A diced onion
One cup of tomato sauce
Quarter cup of black olives, sliced
One hundred grams of defatted bacon, in thin slices
One hundred grams of grated mozzarella
Cups of water
One and a half cups of cornmeal
A pinch of salt
Two tablespoons of olive oil
A diced onion
One cup of tomato sauce
Quarter cup of black olives, sliced
One hundred grams of defatted bacon, in thin slices
One hundred grams of grated mozzarella
Ferment half the water
While this is happening, mix the remaining water with cornmeal and salt in a bowl
Pour this mixture into the pot with boiling water, stirring constantly
Cook until it thickens
Pour into a pizza mold greased with olive oil and make an even layer
Make a fine border around the edge
Bake in a medium oven for 15 minutes
Heat the olive oil, sauté the onion, and add the defatted bacon
Spread the tomato sauce over the polenta crust and distribute the sautéed onion, defatted bacon, black olives, and mozzarella
Assemble and bake in a medium oven for about 15 minutes
