Polenta Pie With Italian Toppings

A slice of Italy in every bite! 🇮🇹 This polenta pie is pure comfort food. 😋🍽️

1. What to Know First:

Polenta Pie with Italian Toppings is a delightful and rustic dish that brings the warm flavors of Italy to your table. Imagine a creamy polenta base topped with savory Italian classics – a comforting and satisfying meal.

2. Required Ingredients:

• 2 cups water
• 1 cup milk
• 1/4 cup olive oil, plus a bit more for sauteing and drizzling the baking sheet
• 1/2 tsp salt
• 1 cup yellow corn meal, coarse grind
• 3-4 oz pancetta, diced
• 1 large shallot, finely chopped
• 2-3 cloves of garlic, slivered
• 3 oz (or more if you are a fan) crumbled blue cheese such as gorgonzola, can be substituted with goat cheese or fresh baby mozzarella
• 1/2 lbs baby spinach
• 1 bright colored sweet bell pepper, cut in half, seeded and sliced not too thin
• a handful of pignoli (pine nuts)

3. Step by Step:

Begin by cooking the polenta until creamy and smooth, then spread it into a pie dish. Top with browned Italian sausage, a rich tomato sauce, and slices of fresh mozzarella. Bake until bubbly and golden brown.

Step 1: Cook the polenta

In a saucepan, bring water, milk, a quarter of olive oil, and salt to a boil. Reduce the heat immediately after it boils and slowly pour in the cornmeal. Stir frequently, and simmer the cornmeal for about 15 minutes, until it becomes very thick.

Step 2: Prepare the baking sheet

Line a baking sheet with aluminum foil or parchment paper. Drizzle a bit of olive oil onto the prepared sheet, ensuring an even coating. This will prevent the polenta crust from sticking during baking.

Step 3: Shape the polenta crust

Spread the cooked polenta evenly onto the prepared baking sheet, aiming for about 1 cm thickness. Shape the polenta into a circle, resembling a pizza crust. Ensure the edges are relatively even for uniform baking.

Step 4: Cool the polenta

Allow the polenta to cool completely until it sets firmly. This cooling period is essential for the crust to hold its shape during baking. It should be firm to the touch before proceeding to the next step.

Step 5: Preheat the oven

Preheat your oven to 220°C. Ensure the oven is fully preheated before placing the polenta crust inside. This will help the crust to bake evenly and develop a golden-brown color.

Step 6: Bake the polenta crust

Sprinkle the polenta crust with freshly ground black pepper. Bake in the preheated oven for 30 minutes, or until the edges are nicely browned. Keep the oven on for the next steps.

Step 7: Prepare the toppings

While the crust is baking, prepare the toppings. In a skillet, heat 1 tablespoon of olive oil over medium heat. Make sure the skillet is hot enough before adding the pancetta and shallots.

Step 8: Sauté the pancetta mixture

Sauté the diced pancetta, finely chopped shallots, and minced garlic in the hot olive oil for about 7-8 minutes. Cook until the pancetta is nicely golden and the mixture is very fragrant. Be careful not to overcook the garlic.

Step 9: Remove pancetta from skillet

Once the pancetta mixture is cooked to a golden brown, remove it from the skillet. Transfer the mixture to a bowl and set aside for later use. This prevents overcooking from residual heat in the pan.

Step 10: Sauté the spinach

Add a bit more olive oil to the same skillet and heat. Sauté the baby spinach until it wilts and turns a dark green color, approximately 3 minutes. Remove the spinach and set aside to prevent further cooking.

Step 11: Sauté the peppers

Add the sliced bell peppers to the skillet and sauté for a couple of minutes, until they are nicely wilted. This usually takes about 3-4 minutes. Ensure they retain some of their crispness.

Step 12: Layer the toppings

Layer the prepared toppings atop the baked polenta crust. Start with a sprinkling of cheese crumbs, followed by the pancetta mix, sautéed spinach, wilted peppers, and finally a scattering of pine nuts. Arrange everything in an appealing way.

Step 13: Final bake

Drizzle a few more drops of olive oil over the assembled pizza. Put the baking sheet back into the oven for 4-5 minutes. This will help the toppings meld together and warm through.

Step 14: Slice and serve

Remove the polenta pizza from the oven and let it cool slightly. Slice it like a pizza into wedges, or cut it into approximately 8 cm squares. Serve immediately while it's still warm and the toppings are fresh.

Step 15: Serve immediately

The polenta pizza is best enjoyed immediately after baking. The crust will be crispiest and the toppings will be at their peak flavor. Serve on plates and enjoy!

4. Serving Suggestions

Serve the polenta pie warm, garnished with fresh basil leaves and a drizzle of olive oil. It pairs perfectly with a glass of Chianti or a crisp Italian salad.

5. Nutrition

Serving size: 6 servings, Calories: 334kcal, Protein: 10g, Fat: 22g, Carbohydrates: 25g, Fiber: 4g, Sugar: 4g, Cholesterol: 25mg, Sodium: 503mg

6. One Last Bite:

Polenta Pie with Italian Toppings is a simple yet impressive dish that’s perfect for a cozy weeknight dinner or a casual gathering. Enjoy the taste of Italy in every bite!