Polentapizza al funghi

Name: Polentapizza al funghi
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper, nutmeg; 2 TEASPOONS Vegetable broth (instant); 150 g Polenta (corn semolina); 1 collar Parsley; 1-2 branch/s Rosemary; 300 g small herb seitlings; 300 g brown mushrooms; 2 TABLESPOONS Butter; 2 small red onions; 150 g Schmand; 100 g Raclette cheese (in slices); baking paper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

Gluten-free and delicious: The pizza dough is not made of flour, but of corn semolina. The topping scores with mushrooms, rosemary and creamy sour cream.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper, nutmeg
2 TEASPOONS Vegetable broth (instant)
150 g Polenta (corn semolina)
1 collar Parsley
1-2 branch/s Rosemary
300 g small herb seitlings
300 g brown mushrooms
2 TABLESPOONS Butter
2 small red onions
150 g Schmand
100 g Raclette cheese (in slices)
baking paper

Directions

1
3⁄4 l water and approx. 1⁄2 Bring tsp. salt to the boil. Stir in stock. Add polenta while stirring, bring to the boil and simmer at low heat for about 10 minutes. Stir frequently. Take polenta off the stove and let it swell for about 10 minutes.
2
Wash the parsley and rosemary and shake dry. Pluck off leaves or needles and chop. Stir the herbs into the polenta. Season to taste with salt, pepper and nutmeg. Line a baking tray with baking paper. Spread the polenta about 1 cm thick on top to form a large pizza base and let it cool down.
3
In the meantime clean the mushrooms, possibly wash and halve them. Heat butter in a large pan, fry mushrooms in it in 2 portions while turning. Season with salt and pepper.
4
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Peel onions and cut into thin rings. Spread polenta with sour cream. Spread onions and mushrooms on top. Cover with cheese. Bake in a hot oven for 15-20 minutes.