Polenta Pastizada Venetian Polenta Pie Recipes

VENETIAN STYLE POLENTA CAKES WITH CAVOLINI DI BRUXELLES RECIPE

Steps:

• In a 6-quart stock pot combine the water and heavy cream and bring to a boil. Slowly add the polenta in a thin stream while stirring to prevent lumps from forming. Reduce the heat to a low flame and slowly incorporate the semolina flour. Allow to simmer for 30 minutes while stirring constantly. Remove from heat and adjust the seasoning with salt and pepper. Allow to cool for about 15 to 20 minutes.
• Preheat the oven to 350 degrees F. Lightly oil 6 (3-inch) individual cake pans.
• Take the cooled polenta and pack into the prepared cake pans. Place the polenta cakes on a half sheet pan and bake in preheated oven for 15 to 18 minutes. Remove from the oven and cool for 15 minutes before unmolding.
• In a large saute pan, heat 2 tablespoons olive oil and lightly cook the onions and pancetta, if using, until golden brown. Add the Brussels sprouts and thyme sprigs. Place in preheated oven and roast until soft, stirring occasionally to prevent burning. Remove the thyme.
• In a separate pan, combine the baby carrots with equal parts oil and water to cover. Slowly bring to a simmer and cook until tender. Remove the carrots from the oil and combine with the Brussels sprouts.
• To finish, reheat the polenta cakes in the oven for 10 to 12 minutes. As the polenta is cooking, slowly reheat the Brussels sprouts and carrots. Just before serving, place the polenta cakes in a bowl. Finish the Brussels sprouts and carrots with the red wine vinegar and salt and pepper, to taste. Arrange the vegetables around the polenta cakes in the bowl.

POLENTA PASTIZADA----VENETIAN POLENTA PIE

Steps:

• Make sauce: Heat the oil and 2 tablespoons of butter, and gently saute the onion, carrots, celery and bacon until they change color.
• Add the veal, let this brown, then pour in the wine.
• Cook for 5 minutes.
• Peel, seed, and finely chop the tomatoes.
• Add these to the pan, season with salt and pepper, cover and cook gently for 1 1/2 hours.
• While the sauce cooks: Soak the mushrooms in warm water and finely chop the giblets.
• When the mushrooms have been soaking for 30 minutes, drain, pat dry, and chop finely.
• Bring a large pan of salted water to a boil, at least 8 1/2 cups.
• Pour in the cornmeal, stirring constantly, lower the heat, and cook gently, stirring frequently, for 30 minutes, or until it is a thick, smooth mass.
• Pour it into a square baking pan, let it cool, and then cut into 1/4 inch thick slices.
• Set aside.
• Melt 3 tablespoons butter and saute the mushrooms and giblets gently for 5 minutes.
• Sprinkle lightly with salt.
• Rub a fairly large pie dish generously with butter.
• Cover with a layer of polenta, and spread with a layer of the meat sauce, another of polenta and one of mushrooms and giblets.
• Sprinkle with grated Parmesan and add a layer of sliced Parmesan.
• Dot with butter.
• Continue in this manner until all the ingredients are used up, finishing with a sprinkling of grated Parmesan and slivers of butter.
• Bake at 475 degrees 30 minutes, or until heated through and serve very hot.

MEXICAN POLENTA PIE

Steps:

• preheat oven to 375°F.
• In a skillet cook onion, sweet pepper,and garlic in 1 tablespoon hot oil until tender.
• Add turkey, chili powder, cumin and cayenne.
• Cook until turkey is no longer pink, stirring to break up meat.
• Add beans, undrained tomatoes and salsa.
• Bring to boiling; reduce heat.
• Simmer gently 15 minutes.
• Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil.
• Cut 1 tube polenta into 1/2-inch cubes; press evenly into prepared baking dish.
• Halve remaining polenta lengthwise and cut into 1/2-inch thick slices; set aside.
• Sprinkle 1 cup of cheese over polenta in dish.
• Top with meat mixture.
• Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato.
• Bake, uncovered, for 35 minutes or until bubbly.
• Sprinkle with cilantro.
• Let stand 15 to 20 minutes before serving.
• Makes 12 servings.

POLENTA PIE WITH CHEESE AND TOMATO SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Oil a 9-inch pie plate or a 4-cup gratin dish with 1 teaspoon oil. 3Cut polenta roll crosswise into 1/4-inch-thick slices and line pie plate with half of slices, overlapping slices slightly to completely cover bottom of pie plate. Stir 1 tablespoon basil into 1 1/2 cups pasta sauce and spread over polenta, then sprinkle with half of mozzarella. Top with remaining half of polenta slices, then sprinkle with Parmigiano-Reggiano and remaining half of mozzarella.
• Bake until bubbling and golden, about 20 minutes. While pie bakes, heat remaining pasta sauce, basil, and oil in a small saucepan, stirring occasionally, until heated through. Let pie stand 5 minutes to firm up and cool, then serve with extra sauce on the side.
• *Found at many supermarkets and lucini.com.