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.

Diets

GLUTEN FREE

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

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

polenta

water

corn

milk

salt

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

olive oil

baking sheet

aluminum foil
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

polenta
4
Let cool until nicely set.
5
Heat the oven to 425F.

oven
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

polenta

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

olive oil

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

pancetta

shallot

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

pancetta

bowl
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

spinach

cooking oil

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

pepper
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

pancetta

peppers

polenta

spinach

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

olive oil

oven
14
Slice like a pizza or cut into 3 inch squares.
15
Serve immediately.

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Polenta Pie With Italian Toppings

Diets

GLUTEN FREE

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

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

polenta

water

corn

milk

salt

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

olive oil

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

polenta

4 Let cool until nicely set.

5 Heat the oven to 425F.

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

polenta

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

olive oil

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

pancetta

shallot

garlic

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

pancetta

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

spinach

cooking oil

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

pepper

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

pancetta

peppers

polenta

spinach

cheese

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

olive oil

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

15 Serve immediately.

Nutrition ?

Similar Recipes

Brussel Sprouts in Bacon and Garlic Sauce

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Trinidadian Chicken Potato Curry

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.

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

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

4
Let cool until nicely set.

5
Heat the oven to 425F.

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

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

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

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

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.

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

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.

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

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

15
Serve immediately.