Polenta, Pine Nut and Dried Fruit Pie
4 servings
60 minutes
Polenta pie with pine nuts and dried fruits is a delicate and aromatic treat that combines the rich flavor of nuts, the sweetness of figs and raisins, and the softness of polenta. This recipe has roots in European cuisine where natural ingredients are traditionally used to create simple yet exquisite dishes. Polenta, originally popular in Italian cuisine, gives the pie a unique texture while pine nuts add a subtle nutty note. Figs and raisins fill it with natural sweetness, creating a harmonious balance of flavors. The pie is perfect for cozy family tea times or as an original dessert for festive tables. Its ease of preparation and rich taste make it a favorite choice for lovers of simple yet elegant sweets.
1
Boil half a liter of water in a pot and stir in the polenta continuously, or it may clump. After mixing, add salt, olive oil, and cook on low heat until fully thickened.
- Polenta (cornmeal): 200 g
- Salt: 0.5 teaspoon
- Olive oil: 2 tablespoons
2
Remove from heat, mix in the polenta butter, lightly beaten eggs, pine nuts, sugar, raisins, finely chopped and soaked dried figs, and sifted flour.
- Butter: 30 g
- Chicken egg: 1 piece
- Pine nuts: 50 g
- Sugar: 50 g
- Raisins: 75 g
- Fig: 75 g
- Wheat flour: 125 g
3
Place the result in a mold and bake for thirty to forty minutes.
