Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Polenta
Aubergine
Tomato sauce
Return to the oven
How it's done
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Polenta
Pour the milky water into a pan, bring to the boil. Stir in the polenta, reduce the heat, simmer over a low heat for approx. 4 mins., stirring constantly to form a paste. Remove the pan from the heat, mix in the cheese, bread cubes and egg, season with salt. Spread the polenta on a baking tray lined with baking paper, leave to cool.
Aubergine
Spread the aubergines on a baking tray lined with baking paper, brush with oil, season with salt.
To roast
Approx. 15 mins. in the upper half of an oven preheated to 220 °C. Remove, allow to cool slightly.
Tomato sauce
Melt the butter in a pan. Pour in the wine, bring to the boil, reduce completely. Add the honey and tomatoes, season, cover and simmer for approx. 10 mins.
Mini pizzas
Divide the polenta into 12 portions, shape into balls, transfer to a baking tray lined with baking paper, flatten a little. Top with the tomato sauce and slices of aubergine.
Return to the oven
Approx. 15 mins. in the lower half of the oven. Remove, plate up, sprinkle the cheese on top.
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