PANCETTA & ARUGULA POLENTA PIZZETTES

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Vodka Sauce

Made with
Vodka Sauce

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PANCETTA & ARUGULA POLENTA PIZZETTES

  • Serves 4
  • |
  • prep time: 10 minute(s)
  • |
  • cook time: 1 hour(s) 5 minute(s)
Ingredients:
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.