Easter Brunch: Polenta Pizza

Polenta & Pancetta Pizza

Polenta & Pancetta Pizza

 

One of my favorite things to do on Easter is going to the farmers’ market and seeing all the blooming flowers and fresh spring vegetables and fruits coming in season.  Green garlic, asparagus, sugar-snap peas, ripe strawberries….yum!!  So I spent my Sunday off having a lazy cup of coffee and cooking some more elaborate meals than I normally would.  This was the lovely brunch I prepared – polenta and pancetta pizza, adapted to be dairy-free from a recipe by Mark Bittman, food writer for the New York Times.  I topped it with shredded raw goat cheese, but you can either omit the cheese altogether or substitute soy, rice, or nut cheeses if you like.  You can also easily make a vegetarian version without the pancetta.  Choose your own personal favorite toppings, and enjoy this naturally gluten-free pizza pie!

 

1/2 cup polenta

1 cup filtered water

1/2 tsp sea salt

1-2 T olive oil

1/4 lb. pancetta, prosciutto, or canadian bacon

1 small bunch fresh spinach, washed

2 stalks green garlic, chopped

grated unpasteurized goat cheese or soy, rice, or nut cheese (optional)

(personalize with your own favorite toppings!)

 

Prepare the polenta ahead of time by boiling in water with sea salt for 2-3 minutes.  Stir in 1 tsp olive oil and pour into a lightly-oiled pie pan; refrigerate for at least an hour or overnight. 

 

Preheat the oven to 350 degrees F.  Lightly saute the pancetta or canadian bacon in olive oil; set aside.  Saute the green garlic and spinach in the remaining olive oil until the spinach releases its water; sprinkle with sea salt.  Top the polenta with the spinach mixture and pancetta, top with fresh grated cheese.  Bake for 15-20 minutes, until cheese is melted and slightly golden.  Cut into slices and serve.

 

Stay tuned for another post on my Easter night dinner – braised duck legs in gravy with herbed potatoes and roasted asparagus – mmm!!  Happy spring:)

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