Pancetta & Arugula Polenta Pizzettes

• 1 head fennel medium, cut into chunks
• 1-1/2 cups Bertolli(R) ClassicoTM Olive Oil, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 cup Bertolli(R) Vodka Sauce made with Fresh Cream
• 2 tablespoons chopped fresh sage
• 1 package polenta 16 oz., prepared, cut into 1/2-inch-thick slices
• 1/2 cup cremini mushrooms finely chopped
• 1/2 cup pancetta finely chopped
• 3 ounces arugula coarsely chopped
• 1 cup gruyere cheese shredded, about 4 oz.
• 1 cup shredded mozzarella cheese about 4 oz

1. Preheat oven to 400u0b0.
2. Arrange fennel on baking sheet in single layer. Drizzle with 1 tablespoon Olive Oil, then season with salt and pepper. Roast 40 minutes or until fennel is tender and golden; cool 5 minutes. Decrease oven to 350u0b0.
3. Process fennel, Sauce and sage in blender or food processor until smooth; set aside.
4. Heat remaining Olive Oil in 12-inch nonstick skillet over medium heat and cook polenta, a few at a time, turning once, 12 minutes or until lightly browned. (Use more Olive Oil as needed). Arrange on baking sheet lined with parchment paper or aluminum foil.
5. Evenly top polenta with Sauce mixture, arugula, pancetta, mushrooms and cheeses. Bake 8 minutes or until cheese is melted and polenta is heated through.

fennel, olive oil, kosher salt, ground black pepper, vodka sauce, fresh sage, polenta, cremini mushrooms, arugula, gruyere cheese, mozzarella cheese

Taken from www.yummly.com/recipe/Pancetta-_-Arugula-Polenta-Pizzettes-2116391 (may not work)