Polenta pizza on a baking sheet

Place polenta and water in a medium-sized saucepan. Season with salt and cook for 15–20 minutes over low to medium heat. Meanwhile, line a baking sheet (40 cm × 30 cm) with parchment paper.

After cooking, stir olive oil into the polenta and transfer it to the baking sheet. Using a wooden spoon, spread it evenly over the entire parchment paper and let it cool for at least 30 minutes. Meanwhile, preheat the oven to the highest temperature (300 °C) on the grill function. Place the cooled polenta in the oven and bake until golden for 10–12 minutes at 300–310 °C.

While the polenta is baking, mix cherry tomatoes, mozzarella, garlic, and spices, and season with salt and pepper.