Polenta Pie With Italian Toppings

Polenta Pie With Italian Toppings

  Ready in : 45 mins

Polenta Pie With Italian Toppings is a gluten free recipe with 6 servings. One portion of this dish contains around 10g of protein, 22g of fat, and a total of 334 calories. For $1.63 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. If you have garlic, milk, corn meal, and a few other ingredients on hand, you can make it. 4 people have made this recipe and would make it again. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 63%. Polenta with Italian Sausage, Italian Sausage with Polenta, and Italian Polenta Casserole are very similar to this recipe.

Ingredients

water

water

2 cups

milk

milk

1 cup

olive oil

olive oil

0.25 cup

salt

salt

0.5 tsp

corn meal

corn meal

1 cup

pancetta

pancetta

3 oz

shallot

shallot

1 large

garlic

garlic

2 cloves

cheese such as gorgonzola

cheese such as gorgonzola

3 oz

baby spinach

baby spinach

0.5 lbs

bright colored bell pepper

bright colored bell pepper

1

pignoli

pignoli

1 handful

Cooking in Steps

  1. 1
    Make polenta first. In a saucepan, bring water, milk, 1/4 olive oil and salt to a boil. Reduce heat immediately, and pour in the corn. Stirring very frequently, simmer corn for about 15 minutes, until very thick.

    olive oil

    olive oil

    polenta

    polenta

    water

    water

    corn

    corn

    milk

    milk

    salt

    salt

    sauce pan
    sauce pan
  2. 2
    Line a baking sheet with foil or parchment, and drizzle a bit of olive oil on it.

    olive oil

    olive oil

    baking sheet
    baking sheet
    aluminum foil
    aluminum foil
  3. 3
    Spread polenta on the sheet evenly, to about 1/2 thickness, and shape into a circle, just like a pizza crust.

    prepared pizza crust

    prepared pizza crust

    polenta

    polenta

  4. 4
    Let cool until nicely set.

  5. 5
    Heat the oven to 425F.

    oven
    oven
  6. 6
    Sprinkle polenta crust with freshly ground pepper, and bake for 30 minutes, until nicely browned around the edges. Keep the oven on.

    ground black pepper

    ground black pepper

    polenta

    polenta

    oven
    oven
  7. 7
    While crust is baking, prepare the toppings. In a skillet, heat 1 tbsp olive oil.

    olive oil

    olive oil

    frying pan
    frying pan
  8. 8
    Saute pancetta, shallots and garlic for about 7-8 minutes, until nicely golden and very fragrant. Dont overcook.

    pancetta

    pancetta

    shallot

    shallot

    garlic

    garlic

  9. 9
    Remove the pancetta topping into a bowl and set aside.

    pancetta

    pancetta

    bowl
    bowl
  10. 10
    Heat a bit more oil in the same skillet and saute baby spinach until wilted and dark green, for about 3 minutes or so. Again, remove the spinach and set aside.

    baby spinach

    baby spinach

    spinach

    spinach

    cooking oil

    cooking oil

    frying pan
    frying pan
  11. 11
    Add pepper slices and saute for a couple of minutes until they are nicely wilted, for about 3-4 minutes.

    pepper

    pepper

  12. 12
    Layer your toppings atop polenta crust, starting with cheese crumbs, followed by pancetta mix, spinach, peppers, and finally pine nuts. Arrange everything in a pretty way.

    pine nuts

    pine nuts

    pancetta

    pancetta

    peppers

    peppers

    polenta

    polenta

    spinach

    spinach

    cheese

    cheese

  13. 13
    Drizzle just a few drops more of olive oil, and put back in the oven for 4-5 minutes.

    olive oil

    olive oil

    oven
    oven
  14. 14
    Slice like a pizza or cut into 3 inch squares.

  15. 15
    Serve immediately.