This Pizza e Minestra is derived from the peasant traditions of Molise, Italy where corn flour (polenta) and leafy greens like chard are abundant. It’s simple, hearty and perfect for cozy winter nights, or even as a side at holiday parties.
Serve Pizza e Minestra directly from the skillet and add a traditional taste at your party, it's also gluten free!
Pair Recipe with Pizza e Minestra with:
Finely chop the parsley and place it in a bowl with the lemon zest and garlic. Mix in the hazelnuts. Add oil slowly, until it reaches your desired consistency. Stir in the juice of 1/2 a lemon and salt, to taste.
Store gremolata in an airtight container in the refrigerator for up to 3 days.
Heat your oven to 450°F.
Pour the 1/3 cup Colavita Olive Oil into a large cast iron skillet.
Place the skillet in the oven and allow it to get hot.
Bring 4 cups of water to a boil in a medium sauce pan.
Add 1/2 tsp salt and the Colavita Instant Polenta.
Stir continuously, breaking up any lumps until all the water is absorbed and the polenta is cooked, about 3-5 minutes.
Carefully, using oven mitts, remove the cast iron skillet from the oven and place it on a heat proof countertop.
Again, very carefully, pour the cooked polenta into the cast iron skillet. Make sure to pour away from you. The oil in the skillet is very hot and it will spatter. But you want the oil to be this hot, since the polenta will start to fry immediately.
Place the skillet back in the oven and allow it to bake for 30 minutes.
Heat 1 tbsp Colavita Olive Oil in a medium skillet over medium heat. Add the chard.
Add the lemon juice and season with salt and pepper.
Sauté until soft and wilted, about 3-5 minutes.
Assemble the dish:
Remove the skillet from the oven.
Place the sautéed chard in the center of the polenta.
Garnish with lemon zest, hazelnut gremolata and cheese shavings.
Serving Size 5