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PANCETTA & ARUGULA POLENTA PIZZETTES
- Serves 4
- |
- prep time: 10 minute(s)
- |
- cook time: 1 hour(s) 5 minute(s)
1 medium head fennel, cut into chunks 1-1/2 cups Bertolli® Classico™ Olive Oil, divided 1/4 tsp. Kosher salt 1/4 tsp. ground black pepper 1 cup Bertolli® Vodka Sauce made with Fresh Cream 2 Tbsp. chopped fresh sage 1 package (16 oz.) prepared polenta, cut into 1/2-inch-thick slices 3 ounces arugula, coarsely chopped 1/2 cup finely chopped pancetta 1/2 cup finely chopped cremini mushrooms 1 cup shredded gruyere cheese (about 4 oz.) 1 cup shredded mozzarella cheese (about 4 oz.) |
Directions:
- Preheat oven to 400°.
- Arrange fennel on baking sheet in single layer. Drizzle with 1 tablespoon Olive Oil, then season with salt and pepper. Roast 40 minutes or until fennel is tender and golden; cool 5 minutes. Decrease oven to 350°.
- Process fennel, Sauce and sage in blender or food processor until smooth; set aside.
- Heat remaining Olive Oil in 12-inch nonstick skillet over medium heat and cook polenta, a few at a time, turning once, 12 minutes or until lightly browned. (Use more Olive Oil as needed). Arrange on baking sheet lined with parchment paper or aluminum foil.
- Evenly top polenta with Sauce mixture, arugula, pancetta, mushrooms and cheeses. Bake 8 minutes or until cheese is melted and polenta is heated through.
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