3 cups of water
1 and 1/2 cups of cornmeal
1 pinch of salt
2 tablespoons of olive oil
1 chopped onion
150 grams of sliced mushrooms
1 cup of tomato sauce
1/4 cup of black olives, pitted
100 grams of defatted bacon slices
100 grams of grated mozzarella cheese
3 cups of water
1 and 1/2 cups of cornmeal
1 pinch of salt
2 tablespoons of olive oil
1 chopped onion
150 grams of sliced mushrooms
1 cup of tomato sauce
1/4 cup of black olives, pitted
100 grams of defatted bacon slices
100 grams of grated mozzarella cheese
Ferment half the water
While that's happening, in a medium bowl, mix the rest of the water, cornmeal, and salt
Pour this mixture into the boiling water, stirring constantly
Cook until it thickens
Pour it onto a greased pizza pan and shape it into an even layer
Form a thin border around the edges
Bake in a preheated oven for 15 minutes
Heat the olive oil and sauté the onion and mushroom
Simmer them until they're tender
Spread the tomato sauce over the polenta, distributing the refried onion mixture, bacon slices, and black olives
Sprinkle with mozzarella cheese and bake in a preheated oven for about 15 minutes
Serve immediately.
