It’s relatively unusual because the base is not the common pie crust, but polenta. Thanks to its neutral taste, this simple dish can be combined with almost anything, so why not use it instead of pie crust? When you see the ingredients list for the base, and the method of making this pie, you will possibly remember another polenta-based pie I posted some time ago, and it was made with lots of cheese and some interesting less-known spices. This one today is loaded with many flavors: lots of delicious cheese (again), some deli meat, olives, nuts and again some less-known ingredient that adds a lot to the final flavor of the dish.
This less-known ingredient is called peppers in cream. Those are actually small medium-hot peppers that are pickled, then filled and covered with sour cream. The flavor of pickled hot peppers combined with the mild and refreshing sour cream makes a unique taste sensation that you will remember for a long time. Originating from the Balkan cuisines and usually served as salad or appetizer, this treat is a popular winter preserve there and can be bought in any store year-long.
- 200 g polenta
- 300-350 g white brined cheese or cottage cheese (grated or crushed)
- 100 g meltable yellow cheese (Edam, Gouda...) (grated)
- 50 g deli meat (grated or cut into stripes)
- 7-8 tablespoons greaves
- 10 olives (any kind) (sliced)
- 1 big pepper in cream* (diced)
- 3 tablespoons chopped walnuts
- 1/3 teaspoon salt
- 1 teaspoon Lemony Mediterranean spice (optional)**
** using this spice is optional, but it will give the pie an incredible aroma and flavor. It is intended for fish and grill, but I'm using it almost everywhere 'cause it's wonderful! It has Himalayan salt, dried lemon zest, onion, garlic and rosemary.
2. Now, the filling. In a bowl, combine both cheeses, meat, greaves, olives, peppers with sour cream and walnuts. There's no need to add any salt or other spices as all those ingredients are already well-salted and kind of seasoned. The filling will look too crumbly, but once cheese melts, it will be perfect.
3. Spread the filling onto the polenta crust. I added an additional nutty flavor by sprinkling some more ground walnuts on top, but this is totally optional.
Enjoy and bon appetit!