Polenta pizza with marinated vegetables and anchovies

Preparation steps

• Cook the polenta as directed. Usually 4 dl of water goes to 10 dk of polenta and cook for 5-8 minutes. Immediately add a little fat (butter or oil) to the water and salt well. Add pepper. When you are done cooking the polenta, add the grated cheese to it. Stir well and pour the polenta into a bowl that you have sprinkled a little with water. Allow the polenta to cool.
• You can also prepare marinated vegetables the day before, from a larger amount of vegetables (apart from balancani and zucchini, you can also use other things: peppers, pome, mushrooms ...), because you can keep it in the fridge for days and use it for various dishes. MARINATED VEGETABLES: Cut the balances into about 2 cm thick feta. Add salt and let them stand, then wash and dry them. Also cut the zucchini to a similar thickness. If you are not grilling it, oil the vegetables with olive oil and put it on greaseproof paper, then in a spatula at 180-200 C until it catches a nice color. Turn it over as needed - your bottom will probably burn sooner. Add the whole, unpeeled head of garlic with the vegetables. The third option is to bake everything on a grill pan. When the vegetables are cooked, arrange them in a bowl or large jar: One row of vegetables, pepper, salt, then squeeze one slice of roasted onion and coat and finally pour in the olive oil; then again a layer of vegetables and so on ... You can keep vegetables prepared this way for 5-6 days in the refrigerator. If desired, add rosemary, thyme, etc. It is best when left for at least 1 day.
• Heat the spatula to the boost. Arrange the pizza: First a layer of pomace sauce (or trade-offs from a tetrapack, at worst). Then marinated vegetables. Finally, tear all the mozzarella. Put in a spatula and bake briefly. It is enough for the mozzarella to melt well. When you take out the pizza, only then add salted anchovies (they are too hot for me if the ovens are put on) and mini-tomato fetishes. Sprinkle with olive oil and toss with all the chopped basil. And that's it. You can eat;)