Ingredients with Measurements:
- 2 cups of polenta
- 6 cups of water
- 1 teaspoon of salt
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of diced pancetta
- 1/2 cup of diced onion
- 1/2 cup of diced carrots
- 1/2 cup of diced celery
- 1/2 cup of diced mushrooms
- 1/2 cup of diced zucchini
- 1/2 cup of diced red bell pepper
- 1/2 cup of diced yellow bell pepper
- 1/2 cup of diced tomatoes
- 1/4 cup of olive oil
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper to taste
Special equipment needed:
- 9-inch springform pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, bring the water and salt to a boil.
3. Gradually whisk in the polenta and reduce the heat to low.
4. Cook the polenta, stirring frequently, for 20-25 minutes or until it thickens.
5. Remove the pot from the heat and stir in the Parmesan cheese.
6. Pour the polenta into the springform pan and smooth the top with a spatula.
7. In a large skillet, heat the olive oil over medium heat.
8. Add the pancetta and cook until crispy.
9. Add the onion, carrots, celery, mushrooms, zucchini, red and yellow bell peppers, and tomatoes.
10. Cook the vegetables, stirring occasionally, for 10-15 minutes or until they are tender.
11. Stir in the thyme, oregano, basil, salt, and pepper.
12. Spoon the vegetable mixture over the polenta in the springform pan.
13. Bake the polenta pie for 25-30 minutes or until it is heated through and the top is golden brown.
14. Remove the pan from the oven and let it cool for 10 minutes.
15. Run a knife around the edge of the pan to loosen the polenta pie.
16. Remove the sides of the pan and slice the polenta pie into wedges.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 750mg
Carbohydrates: 36g
Fiber: 5g
Sugar: 6g
Protein: 12g
Substitutions for ingredients:
- Instead of pancetta, you can use bacon or ham.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- Instead of the vegetables listed, you can use any combination of your favorite vegetables.
Variations:
- Add cooked sausage or ground beef to the vegetable mixture for a heartier pie.
- Top the polenta pie with a layer of mozzarella cheese before baking for a cheesy crust.
- Use different herbs and spices to customize the flavor of the vegetable mixture.
Tips and tricks:
- Make sure to whisk the polenta into the water gradually to prevent lumps.
- Use a non-stick skillet to prevent the vegetables from sticking.
- You can make the polenta and vegetable mixture ahead of time and assemble the pie just before baking.
Storage instructions:
- Store any leftover polenta pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the polenta pie, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the polenta pie on a platter with a sprinkle of fresh herbs on top.
Garnishes:
- Garnish the polenta pie with fresh parsley or basil.
Pairings:
- Serve the polenta pie with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the polenta is too thick, add more water or milk to thin it out.
- If the polenta is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the pancetta and vegetables to a safe temperature of 165°F.
Food history:
- Polenta is a traditional Italian dish made from boiled cornmeal.
Flavor profiles:
- The polenta is creamy and cheesy, while the vegetable mixture is savory and herbaceous.
Serving suggestions:
- Serve the polenta pie as a main dish for dinner or as a side dish for brunch.
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Region: Italian