PIZZETTE OF POLENTA

Posted by Rosa Rizzo on

GLUTEN-FREE POLENTA PIZZETTE

Ingredients for 2 people

250 g of polenta Bramata, Fioretto or Integral Mulino Marello
300 g of peeled tomatoes
300 g of fountain
2/3 basil leaves
Garlic
Extra-virgin olive oil
Sale q.b.

Proceedings

Prepare the polenta (Clicca here for the recipe)
Let it cool in the fridge for 4/5 hours.
Cut it to slices (or stand out) thick about 2 cm and ponder the slices in an oiled teel. Above the polenta to slices distributed the tomato, the sliced fountain, the salt, the basil and the garlic (finely chopped).
Put the teel in the already hot oven at 200 degrees until the fountain is dissolved. Serve the pizzas still well warm above a cutter.
NOTE WELL
Gluten intolerants and celiacs must verify that all the other ingredients that will add, in addition to our flours, have been labelled gluten-free.
 

 


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