Gluten free

Polenta pie with italian toppings

Name: Polenta pie with italian toppings
Total time: 45 min
Yield: 6 servings
Ingredients: 473.18 ml water; 244 ml milk; 54 ml olive oil; 0.5 tsps salt; 159 g cornmeal; 85.05 g pancetta; 1 large shallot; 2 cloves garlic; 85.05 g gorgonzola; 226.8 g baby spinach leaves; 1 bell pepper; 1 handful pine nuts

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

473.18 ml

milk

244 ml

olive oil

54 ml

salt

0.5 tsps

cornmeal

159 g

pancetta

85.05 g

shallot

1 large

garlic

2 cloves

gorgonzola

85.05 g

baby spinach leaves

226.8 g

bell pepper

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:

339 kcal

Carbs

26 g

Fat

21 g

Protein

10 g

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