1. sprinkle the polenta semolina into the boiling soup and let it swell for 10 min. on low heat. Next, remove from the heat, stir in the oregano and simmer for another 10 min.
2. preheat the electric stove to 200 °C. Grease a deep baking tray and spread the warm polenta evenly on it. 3.
Drain tomatoes, cut into slices and spread evenly over the polenta. (Use tomato juice elsewhere, e.g. for a sauce or soup.) Season tomatoes with salt and season with pepper. Briefly soak anchovy fillets, dry and cut in half. Cut mozzarella into slices and place on top of the tomatoes with the anchovies. Bake in the oven at 200 °C (gas: level 3) for 20-25 minutes.
Rinse the basil and pluck the leaves. Put some leaves aside, chop the rest and spread evenly on the hot slices. Portion the polenta on the spot, garnish with basil leaves put aside, serve hot.
The slices taste especially fresh if you sprinkle them with arugula after baking.
important, otherwise the slices will be very soft. The “dough” can be seasoned even more.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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