Pancetta & Arugula Polenta Pizzettes Recipe

Name: Pancetta & Arugula Polenta Pizzettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head fennel medium, cut into chunks; 1-1/2 cups Bertolli(R) ClassicoTM Olive Oil, divided; 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 cup Bertolli(R) Vodka Sauce made with Fresh Cream; 2 tablespoons chopped fresh sage; 1 package polenta 16 oz., prepared, cut into 1/2-inch-thick slices; 1/2 cup cremini mushrooms finely chopped; 1/2 cup pancetta finely chopped; 3 ounces arugula coarsely chopped; 1 cup gruyere cheese shredded, about 4 oz.; 1 cup shredded mozzarella cheese about 4 oz

Servings: persons

1 head fennel medium, cut into chunks
1-1/2 cups Bertolli(R) ClassicoTM Olive Oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup Bertolli(R) Vodka Sauce made with Fresh Cream
2 tablespoons chopped fresh sage
1 package polenta 16 oz., prepared, cut into 1/2-inch-thick slices
1/2 cup cremini mushrooms finely chopped
1/2 cup pancetta finely chopped
3 ounces arugula coarsely chopped
1 cup gruyere cheese shredded, about 4 oz.
1 cup shredded mozzarella cheese about 4 oz

1
Preheat oven to 400u00b0.
2
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 350u00b0.
3
Process fennel, Sauce and sage in blender or food processor until smooth; set aside.
4
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.
5
Evenly top polenta with Sauce mixture, arugula, pancetta, mushrooms and cheeses. Bake 8 minutes or until cheese is melted and polenta is heated through.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 head fennel medium, cut into chunks, 1-1/2 cups Bertolli(R) ClassicoTM Olive Oil, divided, 1/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and more.

Yes, Pancetta & Arugula Polenta Pizzettes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pancetta & Arugula Polenta Pizzettes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions