Polenta Pizza With Pancetta And Spinach Recipes

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POLENTA 'PIZZA' WITH PANCETTA AND SPINACH



Polenta 'Pizza' With Pancetta and Spinach image

Everything is fair game at breakfast - and long has been, of course - but to most Americans it doesn't seem appropriate to start making what amounts to dinner at 7 in the morning. This pizza could be considered dinner or lunch fare, but it makes a hearty first meal of the day.

Provided by Mark Bittman

Categories     dinner, pizza and calzones, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

1/4 cup extra virgin olive oil, more for pan
1/2 cup milk, preferably whole
Salt
1 cup coarse cornmeal
Freshly ground black pepper
1 small onion, chopped
1/2 cup (about 4 ounces) chopped pancetta
1 pound spinach, washed, trimmed and dried
1 to 1 1/2 cups Gorgonzola cheese, crumbled

Steps:

  • Heat oven to 450 degrees; brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.
  • Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).
  • Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put two tablespoons oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until onion is soft and pancetta is nicely browned, about 10 minutes. Use a slotted spoon to take onion and pancetta out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and lots of pepper.
  • Take polenta out of oven, sprinkle with Gorgonzola, then spread onion-pancetta mixture and spinach evenly on top of cheese; drizzle with another tablespoon olive oil. Put pizza back in oven for two minutes, or until cheese begins to melt and pancetta and vegetables are warmed through. Cut into slices and serve hot or at room temperature.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 23 grams, Carbohydrate 40 grams, Fat 39 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 778 milligrams, Sugar 4 grams, TransFat 0 grams

POLENTA WITH PEAS AND PANCETTA



Polenta with Peas and Pancetta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
2 to 3 slices pancetta cut as thick as bacon, chopped
1 1/2 cups chicken stock
3/4 cup milk
3/4 cup quick cooking polenta
Salt and freshly ground black pepper
1 cup frozen peas
A couple handfuls grated Parmigiano-Reggiano

Steps:

  • Heat the oil in sauce pot over medium-high heat. Add pancetta and cook until crisp, 5 minutes then remove to a plate. Add the liquids to the sauce pot and bring to boil. Whisk polenta into the liquid and continue to whisk 2 to 3 minutes to thicken. Season with salt and pepper and stir in peas to heat through 1 minute more. Remove from heat, stir in cheese and adjust seasoning. Garnish with pancetta.

CREAMY POLENTA WITH SPINACH



Creamy Polenta with Spinach image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

2 cups low-sodium chicken broth
2 tablespoons olive oil
2 cloves garlic, smashed and peeled
3/4 cup quick-cook polenta
Kosher salt
1 cup freshly grated Parmesan, plus more for serving
1/2 cup (4 ounces) mascarpone cheese
1/2 cup freshly grated pecorino cheese
3 tablespoons unsalted butter
5 ounces baby spinach, roughly chopped

Steps:

  • In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
  • Pour the polenta into a large bowl and serve with grated Parmesan over the top.

POLENTA WITH MUSHROOMS AND SPINACH



Polenta with Mushrooms and Spinach image

As a vegetarian, I love coming up with new dishes that non-vegetarians will enjoy (and not miss the meat). This polenta with mushrooms and spinach recipe is so good, everyone always asks for the recipe. -Marcy Delpome, Stanhope, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

3 tablespoons olive oil, divided
1 tube (18 ounces) polenta, cut into 1/2" slices
1 pound sliced fresh mushrooms
1 shallot, chopped
1/2 cup sherry
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable broth
5 cups fresh baby spinach (about 5 ounces)

Steps:

  • Preheat oven to 425°. Brush both sides of polenta slices with 1 tablespoon oil; place on a 15x10x1-in. baking pan. Bake 20-25 minutes on each side or until crisp., Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown. Add sherry; cook, stirring to loosen browned bits from pan., In a small bowl, mix flour, salt and pepper; stir in broth until smooth. Stir into pan. Cook and stir 1-2 minutes or until thickened. Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes., Arrange polenta on a platter; top with mushroom mixture.

Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

POLENTA WITH SPINACH



Polenta with Spinach image

Provided by James Beard

Categories     Side     Bake     High Fiber     Lemon     Cornmeal     Spinach     Winter     House & Garden

Yield Serves 6

Number Of Ingredients 8

2 packages frozen spinach
1 clove garlic, chopped
Juice of 1/2 lemon
1/2 teaspoon salt
4 tablespoons olive oil
1 recipe polenta
Butter
Grated Parmesan Cheese

Steps:

  • Cut the frozen blocks of spinach into small pieces and place in a heavy skillet without water. Cover the pan and heat the spinach just until it is thoroughly thawed. Drain and chop very fine. Blend the chopped spinach with the garlic, lemon juice, salt and olive oil. Oil an oval or square baking dish and put the spinach in the bottom. Top with polenta, dot with butter and sprinkle with Parmesan cheese. Bake in a 375°F. oven for 15-20 minutes, or until the polenta is delicately brown. Serve as an accompaniment to beef, veal or pork dishes.

SPINACH WITH PANCETTA



Spinach With Pancetta image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 25m

Yield Four servings

Number Of Ingredients 6

1 1/4 pounds spinach in bulk or 3/4 pound spinach packaged in plastic
2/3 cup (about 1/4 pound) small cubes of pancetta, unsmoked Italian bacon, available in Italian food shops, or use smoked lean bacon
1 small red onion, peeled
Salt to taste, if desired
Freshly ground pepper to taste
1 teaspoon freshly squeezed lemon juice

Steps:

  • Rinse the spinach well and drain it. Remove tough stems, center membranes and blemished leaves. There should be about 10 cups reasonably well-packed. Break the spinach into two-inch pieces
  • Heat the pancetta in a skillet and cook until rendered of fat.
  • Cut the onion into quarters. Cut each quarter crosswise into the thinnest possible slices. Add the onion pieces to the pancetta in the skillet. Add the spinach and cook, stirring, until it is wilted. Add salt, pepper and lemon juice and cook about one minute. Serve immediately.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 418 milligrams, Sugar 2 grams, TransFat 0 grams

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