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
Extra-virgin olive oil
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.