Corn Burger with Pumpkin and Tomatoes

For the corn burger with pumpkin and tomatoes, bring the corn semolina to the boil with the vegetable soup, stirring. Cook over low heat, stirring frequently, for 20 minutes until the semolina has the consistency of firm polenta. Stir in the Parmesan cheese, oil and basil.

Spread the polenta in a greased baking dish to a thickness of 1 cm. Let stand overnight. Using a round cookie cutter, cut out 16 circles 8 cm in diameter. Cut the pumpkin into 5 mm thick slices and cut out circles of the same size as from the polenta.Place the pumpkin circles in a greased baking tray and season with salt and pepper. Bake in the preheated oven at 220 degrees for about 10 minutes.

Remove the stalk from the tomatoes. Cut 4 slices from each tomato, season with balsamic vinegar and salt.

Place half of the polenta slices on a greased baking sheet. Top with a slice of pumpkin and a slice of tomato, sprinkle the oregano on top, finish with a slice of polenta.

Cut 8 slices of mozzarella, place on top of the polenta slices and season with pepper. Bake the burgers in the preheated oven at 200 degrees for about 15 minutes. Garnish the corn burgers with pumpkin and tomatoes with fresh basil and coarse ground pepper. Serve.

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