Polenta pizza slices with gorgonzola

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 18
  • 2 l Vegetable broth (instant)
  • 500 g Polenta (fine corn semolina)
  • 100 g Whipped cream
  • 1 kg Spinach
  • 500 g red and yellow cherry tomatoes
  • 400 g Gorgonzola cheese
  • 1-2 Garlic cloves
  • 2 TABLESPOONS Olive oil
  • 100 g Baguette salami
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Grease

Directions

  1. 1

    Bring the stock to the boil. Add polenta to the boiling liquid while stirring and let it simmer for 10 minutes at low heat, stirring constantly. Then remove from the heat, stir in cream and immediately spread on a greased baking tray.

  2. 2

    For the topping, clean and wash the spinach, drain well. Clean, wash and halve the tomatoes. Dice cheese. Peel garlic, press through a garlic press. Heat the oil. Sauté garlic in it.

  3. 3

    Add the spinach and allow to completely collapse. Spread the spinach, salami and tomatoes on the polenta. Season with salt and pepper. Spread gorgonzola on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes.

  4. 4

    Cut into 18 pieces and serve.

Nutrition Facts

KCAL
230 kcal
CARBS
20 g
FATS
12 g
PROTEINS
9 g