Ingredients for 2 people

250 g of Bramata, Fioretto or wholemeal Mulino Marello polenta
300 g of peeled tomatoes
300 g of fontina
2/3 basil leaves
Garlic
Extra virgin olive oil
Salt to taste

Procedure

Prepare the polenta (Click here for the recipe)
Let it cool in the fridge for 4/5 hours.
Cut it into slices (or wedges) about 2 cm thick and place the slices in an oiled baking tray. On top of the sliced ​​polenta, distribute the tomato, the sliced ​​fontina cheese, the salt, the basil and the garlic (finely chopped).
Place the pan in a preheated oven at 200 degrees until the fontina has melted. Serve the pizzas while still hot on a cutting board.