Polenta Pizza with French vegetables

Name: Polenta Pizza with French vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 100 g streaky smoked bacon; 2 medium-sized onions; 100 g Mushrooms; 30 g Butter or margarine; 250 g Corn semolina; 2 stem(s) Sage; 500 g small zucchini; 2 red peppers; 1-2 Garlic cloves; 3 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 1 cube "Clear soup" with fine herbs; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 100 g medieval Gouda cheese; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

100 g streaky smoked bacon
2 medium-sized onions
100 g Mushrooms
30 g Butter or margarine
250 g Corn semolina
2 stem(s) Sage
500 g small zucchini
2 red peppers
1-2 Garlic cloves
3 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
1 cube "Clear soup" with fine herbs
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
100 g medieval Gouda cheese
7-10 Tbsp Grease

Directions

1
Cut the bacon into fine cubes. Peel onions. Dice one finely. Wash, clean and chop the mushrooms. Leave bacon in a pot until crispy. Add fat.
2
Sauté onion cubes and mushrooms briefly in it. Add 1 litre water, bring to the boil and stir in the corn semolina. Let it swell for about 10 minutes at low heat, stirring occasionally. Wash sage, pluck off leaves, chop finely and stir into the semolina. In the meantime clean, wash and thinly slice the zucchini. Clean, wash and cut the peppers into pieces. Peel garlic and crush finely. Chop the remaining onion finely. Heat the oil in a wide saucepan. First fry onion and garlic. Stir in zucchini, paprika and tomato paste and fry.
3
Peel garlic and crush finely. Chop the remaining onion finely. Heat the oil in a wide saucepan. First fry onion and garlic. Stir in zucchini, paprika and tomato paste and fry. Melt the soup cubes in it. Deglaze with 75 ml water, cover and braise over low heat for about 3 minutes, stirring occasionally. Spread the corn semolina on a greased baking tray. Season vegetables with salt and pepper and spread on the polenta dough. Grate cheese coarsely and sprinkle over the vegetables. Bake the pizza in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 15 minutes and serve hot
4
Melt the soup cubes in it. Deglaze with 75 ml water, cover and braise over low heat for about 3 minutes, stirring occasionally. Spread the corn semolina on a greased baking tray. Season vegetables with salt and pepper and spread on the polenta dough. Grate cheese coarsely and sprinkle over the vegetables. Bake the pizza in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 15 minutes and serve hot