Polenta cake pesto

Prepare the pesto: put in a juicer basil, olive oil and grated cheese. Blend until desired consistency.

Cook the polenta in 1 L of boiling water per 1 cup polenta for 5 minutes, stirring constantly, until it has absorbed all the water and has the consistency of a puree.

Remove from the heat and add the grated Parmesan cheese. Spread over the bottom of a baking oven previously oiled.

Distribute the pesto over the polenta. Cover with sliced ​​mushrooms, tomatoes thinly sliced ​​into strips and paprika.

Sprinkle grated cheese thick mozzarella and carry oven to medium high heat for 20 minutes or until golden brown cheese.

Serve hot.