Polenta Towers

Preheat stove to 220 °C (convection oven 200 °C). Boil 500 ml water, 1 tsp. salt, sprinkle semolina and swell for 1-2 min. Spread baking tray with aluminum foil, grease and brush the semolina about 1 cm thick. Cut out circles (0 5 cm) from the dough, brush with butter, sprinkle with pepper, parmesan. Bake on a baking sheet covered with parchment paper in the oven for 12-15 minutes.

Rinse zucchini, tomatoes, clean and cut into slices like mozzarella. Drizzle zucchini with oil and fry in a frying pan. Layer the polenta with slices of mozzarella, tomatoes and zucchini, maybe mint leaves, fix it

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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