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Polenta Pie With Italian Toppings

 
One serving costs about $1.63

$1.63 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,gluten free Mediterranean,Italian,European
spoonacular Score:70%

Spoonacular Score: 70%

 

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.

Pie on the menu? Try pairing with Vin Santo, Late Harvest Riesling, and Lambrusco Dolce. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. One wine you could try is Chateau Chantal Late Harvest Riesling. It has 4.5 out of 5 stars and a bottle costs about 21 dollars.

Chateau Chantal Late Harvest Riesling



» Get this wine on Amazon.com

Ingredients

Servings:
2 cups
2 cups water
water
1 cup
1 cup milk
milk
0.25 cup
0.25 cup olive oil
olive oil
0.5 tsps
0.5 tsps salt
salt
1 cup
1 cup yellow corn meal
yellow corn meal
3 oz
3 oz diced pancetta
diced pancetta
1 large
1 large shallot
shallot
2 cloves
2 cloves garlic
garlic
3 oz
3 oz canned blue fresh cheese such as gorgonzola
canned blue fresh cheese such as gorgonzola
0.5 lbs
0.5 lbs baby spinach
baby spinach
1
1  sweet bright colored bell pepper
sweet bright colored bell pepper
1
1  sweet bright colored bell pepper
sweet bright colored bell pepper
1 handful
1 handful pignoli
pignoli
2 cups water
2 cups
water
1 cup milk
1 cup
milk
0.25 cup olive oil
0.25 cup
olive oil
0.5 tsps salt
0.5 tsps
salt
1 cup yellow corn meal
1 cup
yellow corn meal
3 oz diced pancetta
3 oz
diced pancetta
1 large shallot
1 large
shallot
2 cloves garlic
2 cloves
garlic
3 oz canned blue fresh cheese such as gorgonzola
3 oz
canned blue fresh cheese such as gorgonzola
0.5 lbs baby spinach
0.5 lbs
baby spinach
1  sweet bright colored bell pepper
1
sweet bright colored bell pepper
1  sweet bright colored bell pepper
1
sweet bright colored bell pepper
1 handful pignoli
1 handful
pignoli

Equipment

baking sheet
baking sheet
oven
oven
sauce pan
sauce pan
frying pan
frying pan
bowl
bowl
aluminum foil
aluminum foil
baking sheet
baking sheet
oven
oven
sauce pan
sauce pan
frying pan
frying pan
bowl
bowl
aluminum foil
aluminum foil


Instructions

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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.73
Ingredient
1 cup milk
¼ cups olive oil
1 cup yellow corn meal
3 ounces diced pancetta
1 large shallot
2 cloves garlic
3 ounces canned blue fresh cheese such as gorgonzola
½ pounds baby spinach
1 sweet bright colored bell pepper
1 sweet bright colored bell pepper
1 handful pignoli
Price
$0.33
$0.64
$0.51
$3.40
$0.14
$0.13
$1.32
$2.67
$0.60
$0.60
$0.05
$10.40

Nutritional Information

Quickview
339 Calories
10g Protein
21g Total Fat
26g Carbs
19% Health Score
Limit These
Calories
339k
17%

Fat
21g
34%

  Saturated Fat
6g
43%

Carbohydrates
26g
9%

  Sugar
4g
5%

Cholesterol
24mg
8%

Sodium
503mg
22%

Get Enough Of These
Protein
10g
21%

Vitamin K
190µg
182%

Vitamin A
4965IU
99%

Vitamin C
62mg
75%

Manganese
0.6mg
30%

Folate
107µg
27%

Vitamin B6
0.46mg
23%

Phosphorus
209mg
21%

Vitamin E
2mg
19%

Magnesium
75mg
19%

Calcium
173mg
17%

Fiber
4g
17%

Potassium
524mg
15%

Vitamin B2
0.25mg
15%

Vitamin B1
0.2mg
13%

Zinc
1mg
13%

Iron
2mg
12%

Selenium
7µg
11%

Vitamin B3
2mg
10%

Vitamin B5
0.8mg
8%

Vitamin B12
0.46µg
8%

Copper
0.15mg
8%

Vitamin D
0.57µg
4%

covered percent of daily need

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