Polenta Pie with Spinach and Mushrooms

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November 3, 2015

The moist and creamy polenta topped with juicy aromatic spinach makes a perfect side to a steak dish.


4 servings

1 cup polenta

1 cup milk

2 cups water

½ small onion, finely diced

¼ cup sun-dried tomatoes cut to small pieces

¼ cup pancetta, cut to small pieces

¼ cup mushrooms, cut to small pieces

1 tablespoon red vermouth

1 lbs spinach

extra virgin olive oil for cooking

Salt and freshly ground black pepper to taste


1Preheat oven to 400F.

2Bring 2 cups water to boil. In a medium size sauté place the polenta pan and while stirring start adding the hot water. Lower the heat and gradually add the water, ¼ cup at time and stir with a wooden spoon. Season it with salt. When the water is absorbed, add the other ¼ cup water. When it is also absorbed start adding gradually the milk, ¼ cup or less at a time. Stir the polenta all the

3time until a creamy and dense.

4Once ready, stir in one tablespoon extra virgin olive oil and transfer it to the baking pan to ½” thickness.

5Bake the polenta in the oven for 15-20 minute, until the edges start to brown.

6In the meantime clean and wash the spinach. Drain the water and pad-dry it.

7In a large size sauté pan over medium heat cook the diced to small pieces pancetta and onions until crispy and gold. Combine with the sun-dried tomatoes and mushrooms. Cook them until mushrooms get soft and add 1 tablespoon red vermouth. Add the spinach and sauté with the rest of the ingredients for 5 -7 minutes, or until the spinach is cooked.

8Place the spinach generously over the cooked polenta. Serve it while steamy hot, seasoned with freshly ground black pepper.


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