Polenta pizza with French vegetables
- 100 g smoked streaky bacon
- 2 medium-sized onions
- 100 g mushrooms
- 30 g Butter or margarine
- 250 g corn grits
- 2 stem (s) Sage
- 500 g small zucchini
- 2 red peppers
- 1-2 Garlic cloves
- 3 EL Olive oil
- 1 EL Tomato paste
- 1 cubes 'Clear soup' with fine herbs
- Salt
- freshly ground pepper
- 100 g medieval Gouda cheese
- fat
75 minutes
light
- 1.
- Bacon in fine Cut into cubes. Peel the onions. Finely dice one. Wash, clean and chop mushrooms. Leave the bacon in a pan until crispy. Add fat. Briefly sauté onion cubes and mushrooms. Add 1 liter of water, bring to the boil and bring the corn grits to the boil while stirring. Leave to swell over low heat for about 10 minutes, stirring occasionally. Wash the sage, pluck the leaves, chop finely and stir into the semolina. In the meantime, clean and wash the zucchini and cut into thin slices. Clean and wash the peppers and cut into pieces. Peel and finely mash the garlic. Finely dice the remaining onion. Heat the oil in a large saucepan. First sauté the onion and garlic in it. Stir in zucchini, paprika and tomato paste and sauté. Melt the soup cubes in it. Deglaze with 75 ml water and simmer covered for approx. 3 minutes over low heat, stirring occasionally. Spread corn grits on a greased baking sheet. Season the vegetables with salt and pepper and spread on the polenta dough. Roughly grate the cheese and sprinkle over the vegetables. Bake the pizza in the preheated oven (electric stove: 200 ° C / gas: level 3) for 15 minutes and serve hot
1 person approx .:
- 300 kcal
- 1260 kJ
- 10 g protein
- 19 g fat
- 25 g carbohydrates
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