Polenta Pie With Italian Toppings
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 70.40
- Health score: 19.00
- Weight Watcher points: 11.00
Summary
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
water2 cups
milk1 cup
olive oil0.25 cup
salt0.5 tsp
corn meal1 cup
pancetta3 oz
shallot1 large
garlic2 cloves
cheese such as gorgonzola3 oz
baby spinach0.5 lbs
bright colored bell pepper1
pignoli1 handful
Instructions
Step 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.
Step 2
Line a baking sheet with foil or parchment, and drizzle a bit of olive oil on it.
Step 3
Spread polenta on the sheet evenly, to about 1/2 thickness, and shape into a circle, just like a pizza crust.
Step 4
Let cool until nicely set.
Step 5
Heat the oven to 425F.
Step 6
Sprinkle polenta crust with freshly ground pepper, and bake for 30 minutes, until nicely browned around the edges. Keep the oven on.
Step 7
While crust is baking, prepare the toppings. In a skillet, heat 1 tbsp olive oil.
Step 8
Saute pancetta, shallots and garlic for about 7-8 minutes, until nicely golden and very fragrant. Dont overcook.
Step 9
Remove the pancetta topping into a bowl and set aside.
Step 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.
Step 11
Add pepper slices and saute for a couple of minutes until they are nicely wilted, for about 3-4 minutes.
Step 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.
Step 13
Drizzle just a few drops more of olive oil, and put back in the oven for 4-5 minutes.
Step 14
Slice like a pizza or cut into 3 inch squares.
Step 15
Serve immediately.
Categories
Cuisines: Mediterranean, Italian, European
Diets: gluten free