Ingredients

• 400 g longed for white corn flour
• 400 g Peeled
• 350 g Salamelle
• 120 g Mozzarella
• Half onion
• Garlic
• Laurel
• Thyme (or marjoram)
• Dry white wine
• Extra virgin olive oil
• salt
• pepper

Bring 1.6 liters of water, 2 tablespoons of oil, a pinch of salt and 1 bay leaf to a boil, then remove the bay leaf and pour in the flour. Cook the polenta for 45-50 ', then distribute it in 2 cake tins (ø 20 cm) greased with oil, level it to 2 cm thick and let it cool ("pizzas").

Chop the onion and fry it in a pan in a veil of oil with 1/2 bay leaf, 1 clove of garlic and a few sprigs of thyme. Then add the peeled tomatoes and the sausages, 2 glasses of wine and cover with water. Cook uncovered for 1 hour and add salt to the end.

Drain the sausages, peel them if you want and cut them into rounds. Turn the "pizzas" onto a baking tray covered with parchment paper. Spread the sauce, the slices of salami and the sliced ​​mozzarella on top. Bake them at 200 ° C for about 10 minutes, taking them out of the oven when the mozzarella begins to melt. Complete with a minced pepper.

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