Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 1/2 cup grated Canestrato di Calabria cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 1/2 cup diced pancetta
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced zucchini
- 1/2 cup diced eggplant
- 1/2 cup diced canned tomatoes
- 1/4 cup tomato paste
- 1/4 cup red wine
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Large pot
- Wooden spoon
- Skillet
- Oven
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large pot, bring water and salt to a boil. Slowly add polenta while stirring constantly with a wooden spoon. Reduce heat to low and cook for 20 minutes, stirring occasionally.
3. Add Canestrato di Calabria cheese, Parmesan cheese, heavy cream, and butter to the polenta. Stir until the cheese is melted and the mixture is smooth.
4. Add parsley, basil, black pepper, red pepper flakes, garlic powder, onion powder, paprika, oregano, thyme, and sage to the polenta. Stir until well combined.
5. In a skillet, cook pancetta until crispy. Add onion, red bell pepper, green bell pepper, zucchini, and eggplant. Cook until vegetables are tender.
6. Add canned tomatoes, tomato paste, and red wine to the skillet. Cook until the sauce has thickened. Season with salt and pepper to taste.
7. Pour half of the polenta mixture into the pie dish. Spread the vegetable sauce over the polenta. Top with the remaining polenta mixture.
8. Bake for 30 minutes, or until the top is golden brown.
9. Let cool for 10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 465
- Total fat: 28g
- Saturated fat: 16g
- Cholesterol: 79mg
- Sodium: 1012mg
- Total carbohydrates: 34g
- Dietary fiber: 4g
- Sugars: 6g
- Protein: 17g
Substitutions for ingredients:
- Canestrato di Calabria cheese can be substituted with Pecorino Romano cheese.
- Pancetta can be substituted with bacon or prosciutto.
- Zucchini and eggplant can be substituted with any other vegetables of your choice.
Variations:
- Add ground beef or Italian sausage to the vegetable sauce for a meatier version.
- Use different herbs and spices to customize the flavor of the polenta.
Tips and tricks:
- Make sure to stir the polenta constantly to prevent lumps from forming.
- Use a non-stick skillet to prevent the vegetables from sticking to the pan.
- Let the pie cool for a few minutes before cutting to prevent it from falling apart.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with balsamic glaze
Troubleshooting advice:
- If the polenta is too thick, add more water or cream to thin it out.
- If the pie is too runny, bake it for a few more minutes until the top is golden brown.
Food safety advice:
- Make sure to cook the pancetta and vegetables thoroughly to prevent foodborne illness.
Food history:
- Canestrato di Calabria is a hard, aged cheese made from sheep's milk in the Calabria region of Italy.
Flavor profiles:
- Creamy, cheesy polenta with a savory vegetable sauce.
Serving suggestions:
- Serve the pie as a main dish for dinner or lunch.
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Region: Italian