Polenta Slices with Fried Pumpkin

Boil the water, season with salt and pour in the semolina, make until thick, then cover and swell. Season the roast pumpkin with salt and cook in the oven until tender, then scrape with a spoon, season well and stir in the parsley. Cut the onions into fine rings, chop the parsley, cut the tomatoes into thin slices.

Butter a baking tray, brush the polenta to the thickness of a finger, spread the onion rings evenly on it and drizzle with oil. Then brush the pumpkin mixture. Place the slices of tomatoes on top of the pumpkin mixture, then the mozzarella or other cheese. Then drizzle with melted butter or oil and bake in the oven.

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