Pizza di polenta con la ricotta

• 1 ounce (30 g) raisins
• 2½ cups (600

Immerse the raisins in a small bowl of water to plump. Bring the water to a boil and add the salt. Remove from the heat and stir in the corn flour. Keep stirring until all the water has been absorbed. Let cool somewhat, then drain the raisins and add to the bowl along with the ricotta, confectioners’ sugar, and a pinch of cinnamon and mix well.

Grease a