Polenta Pie With Italian Toppings
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.
Diets
Ingredients
water
2 cups
milk
1 cup
olive oil
0.25 cup
salt
0.5 tsp
corn meal
1 cup
pancetta
3 oz
shallot
1 large
garlic
2 cloves
cheese such as gorgonzola
3 oz
baby spinach
0.5 lbs
bright colored bell pepper
1
pignoli
1 handful
Cooking in Steps
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1Make 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
polenta
water
corn
milk
salt
sauce pan -
2Line a baking sheet with foil or parchment, and drizzle a bit of olive oil on it.
olive oil
baking sheet
aluminum foil -
3Spread polenta on the sheet evenly, to about 1/2 thickness, and shape into a circle, just like a pizza crust.
prepared pizza crust
polenta
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4Let cool until nicely set.
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5Heat the oven to 425F.
oven -
6Sprinkle polenta crust with freshly ground pepper, and bake for 30 minutes, until nicely browned around the edges. Keep the oven on.
ground black pepper
polenta
oven -
7While crust is baking, prepare the toppings. In a skillet, heat 1 tbsp olive oil.
olive oil
frying pan -
8Saute pancetta, shallots and garlic for about 7-8 minutes, until nicely golden and very fragrant. Dont overcook.
pancetta
shallot
garlic
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9Remove the pancetta topping into a bowl and set aside.
pancetta
bowl -
10Heat 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
spinach
cooking oil
frying pan -
11Add pepper slices and saute for a couple of minutes until they are nicely wilted, for about 3-4 minutes.
pepper
-
12Layer 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
pancetta
peppers
polenta
spinach
cheese
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13Drizzle just a few drops more of olive oil, and put back in the oven for 4-5 minutes.
olive oil
oven -
14Slice like a pizza or cut into 3 inch squares.
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15Serve immediately.