Polenta Pie With Italian Toppings

15 steps · 45 min total

1. 01

   Cook the Polenta

   Start by making the polenta. In a saucepan, bring the water, milk, 1/4 cup olive oil, and salt to a boil. As soon as it's bubbling, reduce the heat and slowly pour in the cornmeal.

   Stir the cornmeal very frequently, letting it simmer for about 15 minutes until it becomes very thick, almost like a paste.

2. 02

   Prepare Baking Sheet

   Line a baking sheet with foil or parchment paper, then drizzle a bit of olive oil over it to prevent sticking.
3. 03

   Shape Polenta Crust

   Spread the hot polenta evenly onto the prepared sheet, aiming for about 1/2 inch thickness, and shape it into a neat circle, like a pizza crust.
4. 04

   Cool the Crust

   Let the polenta crust cool completely until it's nicely set and firm enough to handle.
5. 05

   Preheat Oven

   Preheat your oven to 425°F.
6. 06

   Bake Polenta Crust

   Sprinkle the cooled polenta crust with freshly ground pepper. Bake it for 30 minutes, until the edges are nicely browned and slightly crisp. Keep the oven on; you'll be using it again shortly.
7. 07

   Heat Skillet

   While the polenta crust bakes, start preparing your toppings. Heat 1 tablespoon of olive oil in a skillet over medium heat.
8. 08

   Sauté Pancetta Mix

   Add the pancetta, shallots, and garlic to the hot skillet. Sauté for about 7 to 8 minutes, until the pancetta is golden and crisp, and the shallots and garlic are very fragrant. Be careful not to overcook the garlic.
9. 09

   Remove Pancetta

   Transfer the cooked pancetta mixture to a bowl and set it aside.
10. 10

    Sauté Spinach

    Add a bit more olive oil to the same skillet, then add the baby spinach. Sauté for about 3 minutes, until the spinach has completely wilted and turned a dark green. Remove the spinach and set it aside with the pancetta.
11. 11

    Sauté Bell Pepper

    Add the bell pepper slices to the skillet. Sauté for about 3 to 4 minutes, until they are slightly softened and wilted.
12. 12

    Assemble the Pie

    Once the polenta crust is out of the oven, it's time to layer the toppings. Start with an even sprinkle of the crumbled cheese, then add the pancetta mixture, followed by the spinach, bell pepper slices, and finally, the pine nuts. Arrange everything so it's evenly distributed.
13. 13

    Final Bake

    Drizzle just a few drops more of olive oil over the assembled pie. Return it to the oven for another 4 to 5 minutes, just until the cheese is slightly melted and everything is warmed through.
14. 14

    Slice and Serve

    Once out of the oven, slice the polenta pie like a pizza, or cut it into 3-inch squares.
15. 15

    Serve Immediately

    Serve the polenta pie immediately while it's still warm.