Polenta pizza

Ingredients

• 200 g of various frozen mushrooms (porcini, chanterelles, honey mushrooms)
• garlic - 2 cloves
• 1 cup tomato sauce
• 3 art. l. capers
• 100 g pitted olives
• fine sea salt
• 100 g anchovies
• 1.5 cups medium corn grits
• olive oil - 0.5 cup
• salt

Cooking

Step 1

Boil 1.5 liters of water in a large saucepan with a thick bottom, add salt and, stirring constantly in one direction, pour in the corn grits in a thin stream.

Step 2

Simmer over low heat, stirring constantly, for 30 minutes, until the polenta begins to pull away from the sides of the pan. Pour a few tablespoons of olive oil, stir and spread the polenta in an even layer in the form of a circle or rectangle on a baking sheet covered with parchment. Let cool.

Step 3

Meanwhile, put the mushrooms in boiling salted water, cook for 3-4 minutes. Throw in a colander, dry. Peel and mince the garlic. Saute mushrooms with garlic in 3-4 tbsp. l. olive oil. Put the tomato sauce on the polenta, then the fried mushrooms, capers, halved olives and anchovies.

Step 4

Drizzle with olive oil, salt, pepper and bake in the oven at 200ºС for 10-12 minutes.