Polenta Pizza Bites With Bechamel and Cherry Tomatoes

Ingredients for cooking
  • 200 gr pre-cooked corn flour for polenta
  • Water q.s.
  • 200 ml Trevalli UHT Béchamel
  • 40 gr of grated grana padano
  • 200 gr cherry tomatoes
  • 12-14 small anchovies fillets preserved in oil
  • Basil, Oregano
  • Salt, white pepper
  • Evo oil

Follow the pack instructions to cook the Polenta. While the polenta is still hot, use a spoon to form discs of 8-9 cm of diameter on a baking tray covered with baking paper. With the backside of the spoon form a small cavity at the centre of these discs.

Garnish with Trevalli UHT béchamel and white pepper, a pinch of salt and grated grana padano.

Cut the cherry tomatoes in wedges and add oil, salt and oregano. Spread the Trevalli UHT béchamel and the cherry tomatoes on the pizza discs.

Bake them at 190° for 10-15 minutes.

Remove from the oven, add anchovies, decorate with oregano and basil and serve.


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