Polenta pizza with rosemary cutlets

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
4.5 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 6
  • 250 g Whipped cream
  • 1 TABLESPOON dried oregano
  • 7-10 Tbsp Salt
  • 250 g Polenta (corn semolina)
  • 3 Eggs (size M)
  • 7-10 Tbsp Pepper
  • 275 g cherry tomatoes
  • 1 (125 g) Beutel Mozzarella-Käse
  • 25 g Parmesan cheese
  • 5 Stem(s) Oregano
  • 2 TABLESPOONS Pine nuts
  • 6 thin pork cutlets (approx. 160 g each)
  • 3 Branches of rosemary
  • 30 g clarified butter
  • 3 Stem(s) Basil
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Bring 750 ml water, cream, oregano and 1 teaspoon salt to the boil in a wide saucepan. Let the polenta trickle in while stirring. Simmer for about 8 minutes at low heat while stirring. Remove from the stove, let it swell for another 5 minutes.

  2. 2

    Add the eggs one by one and stir in. Season with salt and pepper.

  3. 3

    Wash, clean and halve the tomatoes. Drain mozzarella well, squeeze carefully between 2 layers of kitchen paper. Cut mozzarella into thin slices. Grate parmesan finely. Wash oregano, shake dry, pluck leaves from the stalks.

  4. 4

    Put the polenta in an ovenproof greased round dish (approx. 27.5 cm Ø, 3 cm deep), smooth it down. Sprinkle with about half of the oregano, spread tomatoes evenly on top. Cover with mozzarella, sprinkle with parmesan and pine nuts.

  5. 5

    Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes.

  6. 6

    Meanwhile, pat the meat dry and tap it flat between 2 layers of foil. Cut the cutlets in half. Wash the rosemary, shake dry and pluck a few needles from the twigs.

  7. 7

    Heat the clarified butter in portions in a large frying pan and fry the escalopes for about 2 minutes on each side.

  8. 8

    Add a little rosemary shortly before the end of each frying time, season with salt and pepper, remove and keep warm. Wash the basil, shake dry, pluck the leaves from the stalks.

  9. 9

    Take polenta out of the oven, arrange, sprinkle with basil and the remaining oregano. Arrange the meat on a plate and serve.

Nutrition Facts

KCAL
630 kcal
CARBS
31 g
FATS
34 g
PROTEINS
51 g