Maispizza Paradiso

(*) 28 cm dia. honey pan Bubble up the soup. Pour in the hominy, stirring frequently to make a thick porridge. Remove from the heat.

Thickly coat the rolling tray with the butter (1). Spread the still hot cornmeal on it, forming a border.

Peel and chop the onion and garlic. In a wide frying pan, sauté in the warm butter (2) until light yellow. Then add the spinach and steam for three to four minutes, turning frequently. Add the cream and cook almost completely. At the end, season the spinach with salt and freshly ground pepper to taste. Spread evenly on the corn base.

Cut the cheese into slices and cover the spinach with them. Drain the tomatoes in a sieve and drain well. Carefully halve or quarter them and spread them evenly on the corn pizza. Sprinkle everything with freshly ground pepper.

Bake the corn pizza in the oven heated to 230 °C on the lowest rack for about fifteen minutes. Bring to the table hot.

Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?

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