Polenta Tray Pizza

In a medium-sized saucepan, combine the cornmeal and water. Add a pinch of salt and simmer for 15–20 minutes over low to medium heat, stirring occasionally. Meanwhile, line a baking tray (approx. 40 cm × 30 cm) with baking paper.

Once the polenta is cooked, stir in the olive oil and transfer the mixture to the tray. Using a wooden spoon, spread it evenly over the entire surface of the baking paper and let it cool for at least 30 minutes. Meanwhile, preheat the oven to maximum temperature (approx. 250-300 °C) using the grill function. Place the cooled polenta crust in the oven and bake until golden, for 10–12 minutes.

While the crust is baking, prepare the topping: mix the finely chopped cherry tomatoes, grated mozzarella, pressed garlic, and aromatic herbs (basil, oregano, thyme). Season with salt and pepper to taste.