for 4 person

Polenta

5 dl	milk water (1/2 milk, 1/2 water)
60 g	medium-fine polenta (4 min.)
50 g	hard cheese, coarsely grated
100 g	day-old bread, cut into cubes, toasted
1	egg, beaten
½ tsp	salt

Aubergine

500 g	aubergines, cut into slices approx. 5 mm thick
2 tbsp	olive oil
½ tsp	salt

Tomato sauce

1 tbsp	butter
1 dl	red wine
½ tbsp	liquid honey
1 tin	chopped tomatoes (approx. 240 g)
2 pinch	nutmeg
¼ tsp	salt

Return to the oven

50 g	hard cheese, coarsely grated

How it's done

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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