mediterranean · mediterranean

Polenta Pie With Italian Toppings

Name: Polenta Pie With Italian Toppings
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: mediterranean
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)

“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.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Water2 cups
Milk1 cup
Olive oilplus a bit more for sauteing and drizzling the baking sheet¼ cup
Salt½ tsp
Corn mealcoarse grind1 cup
Pancettadiced3 oz
Shallotlarge, finely chopped1 large
Garlicslivered2 cloves
Cheese such as gorgonzolaor more if you are a fan, can be substituted with goat cheese or fresh baby mozzarella3 oz
Baby spinach½ lb
Bright colored bell peppercut in half, seeded and sliced not too thin1
Pignolipine nuts1 handful

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

15 steps · 45 min

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.

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