Finely dice bacon and onion. Clean and chop the mushrooms. Cook bacon in a saucepan until crispy. Add fat. Sauté onion and mushrooms briefly, douse with clear soup. Add corn semolina, stir and let it swell at low temperature for about 10 minutes. Finely chop sage leaves and stir into semolina.
Add vegetables and water to a saucepan and bring to a boil. Cook at low temperature for three minutes while stirring. Spread the cornmeal on a greased baking tray. Spread vegetables evenly on top. Coarsely grate cheese and sprinkle over vegetables. Bake the polenta-vegetable pizza in a heated oven at 200 °C for about
15 minutes, bring to the table hot.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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