Pizza di polenta con verdure di campagna

It was snowing in the tiny mountain village of Caprafico, near the town of Guardiagrele in the Abruzzo. I was a guest at the agriturismo of Giacomo Santoleri, a sophisticated and charming artisan-farmer who cultivates farro, barley, and lentils; makes pasta; and bottles his own wonderful olive oil. Giacomo’s wife cooked this classic Abruzzese polenta cake in a wood-burning oven. It was crisp and crunchy from the coarse texture of the cornmeal, and the intensely flavored wild g