Polenta pie with italian toppings
Gluten-free Polenta Pie With Italian Toppings is a Mediterranean-inspired dish that covers 21% of your daily requirements of vitamins and minerals per serving. It is ideal for those following a gluten-free diet and perfect for dinner parties or special occasions.
Ingredients
water
2 cups
milk
1 cup
olive oil
0.25 cup
salt
0.5 tsps
cornmeal
1 cup
pancetta
3 oz
shallot
1 large
garlic
2 cloves
gorgonzola
3 oz
baby spinach leaves
0.5 lbs
bell pepper
1
pine nuts
1 handful
Method
- 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.
- Line a baking sheet with foil or parchment, and drizzle a bit of olive oil on it.
- Spread polenta on the sheet evenly, to about 1/2 thickness, and shape into a circle, just like a pizza crust.
- Let cool until nicely set.
- Heat the oven to 425F.
- Sprinkle polenta crust with freshly ground pepper, and bake for 30 minutes, until nicely browned around the edges. Keep the oven on.
- While crust is baking, prepare the toppings. In a skillet, heat 1 tbsp olive oil.
- Saute pancetta, shallots and garlic for about 7-8 minutes, until nicely golden and very fragrant. Dont overcook.
- Remove the pancetta topping into a bowl and set aside.
- 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.
- Add pepper slices and saute for a couple of minutes until they are nicely wilted, for about 3-4 minutes.
- 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.
- Drizzle just a few drops more of olive oil, and put back in the oven for 4-5 minutes.
- Slice like a pizza or cut into 3 inch squares.
- Serve immediately.
Nutrition:
Carbs
26 g
Fat
21 g
Protein
10 g
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