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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,european,italian
spoonacular Score:62%

Spoonacular Score: 62%

 

You can never have too many Mediterranean recipes, so give Polenta Pie With Italian Toppings a try. This recipe makes 6 servings with 336 calories, 10g of protein, and 22g of fat each. For $1.63 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. If you have water, cheese such as gorgonzola, pancetta, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. 4 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is solid. Italian Sausage with Polenta, Polenta with Italian Sausage, and Italian Polenta Casserole are very similar to this recipe.

Lambrusco Dolce, Late Harvest Riesling, and Vin Santo are great choices for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Angel Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Angel Late Harvest Riesling

Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.

» Get this wine on Amazon.com

Ingredients

Servings:
2 cups
2 cups water
water
1 cup
1 cup milk
milk
0.25 cups
0.25 cups 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 gorgonzola cheese
canned blue fresh gorgonzola cheese
0.5 lb
0.5 lb baby spinach
baby spinach
1
1  sweet bell pepper
sweet bell pepper
1 handful
1 handful pignoli
pignoli
2 cups water
2 cups
water
1 cup milk
1 cup
milk
0.25 cups olive oil
0.25 cups
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 gorgonzola cheese
3 oz
canned blue fresh gorgonzola cheese
0.5 lb baby spinach
0.5 lb
baby spinach
1  sweet bell pepper
1
sweet bell pepper
1 handful pignoli
1 handful
pignoli

Equipment

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


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: $1.63
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 gorgonzola cheese
½ pounds baby spinach
1 sweet bell pepper
1 handful pignoli
Price
$0.33
$0.64
$0.51
$3.40
$0.14
$0.13
$1.32
$2.67
$0.60
$0.05
$9.80

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

Price Tips

  • Pine nuts are pretty expensive. If you're on a budget, you might try substituting other nuts or seeds, such as walnuts or sunflower seeds.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
335 Calories
10g Protein
21g Total Fat
25g Carbs
19% Health Score
Limit These
Calories
335
17%

Fat
21g
34%

  Saturated Fat
6g
43%

Carbohydrates
25g
8%

  Sugar
3g
4%

Cholesterol
24mg
8%

Sodium
539mg
23%

Get Enough Of These
Protein
10g
20%

Vitamin K
189µg
181%

Vitamin A
4345IU
87%

Vitamin C
36mg
44%

Manganese
0.58mg
29%

Folate
100µg
25%

Phosphorus
197mg
20%

Vitamin B6
0.39mg
20%

Magnesium
72mg
18%

Vitamin E
2mg
17%

Calcium
167mg
17%

Fiber
3g
16%

Vitamin B2
0.25mg
15%

Potassium
475mg
14%

Vitamin B1
0.19mg
12%

Selenium
8µg
12%

Zinc
1mg
12%

Iron
2mg
12%

Vitamin B3
1mg
9%

Copper
0.16mg
8%

Vitamin B5
0.74mg
7%

Vitamin B12
0.43µg
7%

Vitamin D
0.66µg
4%

covered percent of daily need

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