Pancetta & Arugula Polenta Pizzettes
Elevate your appetizers with Bertolli's Pancetta & Arugula Polenta Pizzettes—delicious, colorful slices ready in under 75 minutes!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertolli.com.
Cooking tools:
- Baking sheet
- Blender
- Food processor
- Nonstick skillet
- Parchment paper
- Aluminum foil
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Mixing bowl
- Spoon
Ingredients
- 1 medium fennel bulb, (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
- 2 tbsp. fresh sage leaves,
- 1 package (16 oz.) prepared polenta (cut into 1/2-inch-thick slices)
- 3 ounces arugula (coarsely chopped)
- 1/2 cup pancetta (finely chopped)
- 1/2 cup cremini mushrooms, (finely chopped)
- 1 cup Gruyere cheese (shredded)
- 1 cup Mozzarella cheese (shredded)
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