for 4 person

Polenta

1	onion
1	garlic clove
1 tbsp	olive oil
5 dl	water
1 parcel	Maggi Polenta Ticinese (2 sachets, 188 g)

Topping

2 tbsp	pesto alla genovese
2	tomatoes
150 g	mozzarella
150 g	chorizo
30 g	pitted black olives

Bake & garnish

some	basil leaves

How it's done

Polenta

Finely chop the onion and garlic, sauté in the olive oil. Pour in the water and bring to the boil, stir in the polenta, simmer for approx. 2 mins. on a very low heat, stirring constantly to form a thick paste. Allow to cool a little, spread onto a tray (approx. 30 cm diameter) lined with baking paper, leave to cool.

Topping

Spread the pesto on top of the polenta. Slice the tomatoes, mozzarella and chorizo, distribute over the pizza along with the olives, season.

Bake & garnish

Bake for approx. 15 mins. in the centre of an oven preheated to 220°C. Garnish with basil before serving.

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