A couple of days ago, we announced the fact that we made it into the Top 10 as a Menu Item for the Bertolli Sauce team! It’s going to be so much fun to meet all of the other food bloggers we have interacted with mostly in the virtual world. Although, we’ve made it to the Top 10, there is another pinnacle we’re reaching for right now. The Foodbuzz community will be able to vote for three bloggers to present a live demo in the Bertolli Sauce Kitchen at the Tasting Pavillion. Here’s hoping we’ll get the chance to work with the Bertolli Sauce team and present our Menu Item to all of you! Voting opened yesterday to all Foodbuzzers, and we hope you’ve extended a little helping hand. Just think…after early November, you will get a break from all of the Duo Dishes voting pleas. Until then, please exercise your right and vote, vote, vote!
You may be thinking to yourself, ‘Self, didn’t I see this recipe and post already?’ Well, yes, technically you did. Due to Foodbuzz contest rules, we had to separate this Bertolli recipe from our winning entry. To that end, we are re-posting it for anyone who may have missed it the first time. It didn’t win the contest, but it won with our tastebuds.
Pancetta, Arugula, Sun-Dried Tomato and Asiago Cheese Pizza with Bertolli Marinara Burgandy Wine Sauce on a Baked Polenta Crust – Serves 8
1 cup polenta (yellow cornmeal)
3 3/4 cups water
1 cup whole milk
1 tablespoon kosher salt
6-8 leaves large fresh basil leaves, thinly sliced plus extra for garnish
1 clove garlic, finely diced
3 ounces pancetta, thinly sliced into 1” pieces
3 ounces arugula
1/3 cup sun-dried tomato halves, drained and chopped
1/3 cup fresh asiago cheese, shaved
3/4 cup Bertolli Marinara Burgundy Wine Sauce
2 tablespoons olive oil, plus extra for the pan
1. Preheat oven to 425 degrees. Spread olive oil evenly over bottom and round edge of a 12” pizza pan. Set aside.
2. Pour the water into a medium sized sauce pan and bring to a boil. As water heats, mix polenta, salt and milk in a separate small bowl until combined. Once water begins to boil, slowly stream in polenta and milk mixture. Whisk continuously until combined, then reduce to a low simmer. Cover and cook according to package directions, approximately 25-35 minutes depending on the brand of polenta.
3. Remove polenta from heat and stir in sliced basil leaves and garlic. Immediately pour onto oiled pizza pan. Using either a flat spatula or large spoon, rub a little olive oil on one side of the utensil. Then, evenly spread hot polenta to the edges of the pan, creating as much of a flat surface as possible. (If the utensil needs more olive oil to keep the polenta from sticking, rub more on the back.)
4. Cover flattened polenta lightly with wax paper and slide into the refrigerator to chill and firm for approximately 30 minutes.
5. Once polenta has chilled, remove from fridge, uncover and bake in the preheated oven for 10-12 minutes or until the polenta begins to turn slightly golden brown.
6. Remove polenta from the oven and spread Bertolli Marinara Burgundy Wine Sauce evenly over the polenta, leaving a 1/2” border around the edges. Top with arugula, pancetta, sun-dried tomatoes and asiago. Drizzle lightly with about 2 tablespoons olive oil. Return to oven and bake another 15-17 minutes or until cheese has melted and polenta crust has browned.
7. Remove from oven and let sit for about 5 minutes before cutting. Slice into 8 wedges and garnish with additional basil if desired.
Here’s that other voting process we were talking about! We’re also up for a Foodbuzz Blogger Award for “The Blogger You’d Most Want to See Open Their Own Restaurant”. If you haven’t put in your votes yet, go for it here!