Polenta pizzaiola with origano

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INGREDIENTS – Recipe for 6 px

• 500 g Quick-cook White Polenta Veloce® La Veronese®
• 2,5 l of Water
• N. 1 Tablespoon of Rock Salt
• 500 g Cherry Tomatoes
• 2 Mozzarella
• 100 g “Mozzarella Pearls”
• n. 01 Bunch of Fresh Oregano
• Cane Sugar qb
• Salt to taste
• Pepper as needed
• Olive Oil q.s.

HOW TO DO IT

1. Clean and cut the cherry tomatoes, then bake them briefly in a pan with a little amount of olive oil and fresh oregano. Adjust with salt and pepper. If necessary add little water.
2. At the end of the cooking, with a mixer, whisk the cherry tomatoes to get a homogeneous mixture.
3. Cut the mozzarella finely.
4. In a pot boil the polenta in boiling water, stirring constantly. At the end of cooking add the mixture of tomatoes, continuing to mix carefully. Finally add the cut mozzarella.
5. Serve the polenta by adding some confit tomatoes, the mozzarella pearls, fresh oregano leaves, a light sprinkling of pepper and olive oil.