Instructions

• Line baking tray with parchment paper.
• In medium saucepan, combine milk with 20 fl oz (600 ml) water and pinch of salt. Bring to a near boil over medium-high heat.
• Lower heat to medium and gradually whisk in cornmeal. Simmer on low for 10 to 15 minutes, stirring often, until thick. Add more water if needed for a thick, oatmeal-like consistency.
• Stir 1 tablespoon olive oil into polenta. Spread on baking tray with a ½-inch thickness. Season with salt and pepper. Cover and refrigerate until firm (at least 1 hour).
• Preheat oven to 450°F (230°C). Bake crust for 25 to 30 minutes until golden.
• Meanwhile, heat 1 tablespoon olive oil in skillet over medium heat. Sauté onion and pancetta until browned (about 10 minutes). Remove with slotted spoon. In same skillet, sauté spinach until wilted and season with salt and pepper.
• Remove polenta crust from oven and top with cheese. Add pancetta, onion, and spinach.
• Return to oven for 2 to 3 minutes, until cheese melts. Slice and serve warm or at room temperature.