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Roman recipes

Pizza with grapes


300 g polenta flour
½ glass of extra virgin olive oil
1 pinch of salt, and 1 of cinnamon
100 g icing sugar
plenty of zibibbo grapes
tepid water

Remove the seeds from the zibibbo grapes. Mix the polenta and oil in a bowl with plenty of water, then add the sugar, cinnamon and zibibbo grapes. Stir in all the ingredients and pour the mixture into a greased baking-tin (with olive oil).
Bake at a moderate temperature, 190°C for three hours.