Polenta Pie With Cheese and Tomato Sauce (Gourmet) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is simple one-dish vegetarian meal is hearty without being heavy. It is a very flexible recipe and so easy to prepare. You can also throw in whatever sauteed vegetables you like (such as mushrooms, eggplant, shallots, or spinach). You can also add a blend of different cheeses. You must use a thick and chunky sauce or else it will be too watery. Recipe is based on one from Gourmet Magazine (June 2006). Ingredients:
1 tablespoon extra virgin olive oil |
1 (17 ounce) package prepared polenta, cut into 1/4-inch-thick slices (plastic-wrapped roll) |
4 tablespoons chopped fresh basil |
1 (25 ounce) jar chunky tomato sauce (you probably only need to use 1/2-3/4 of the jar) |
1/4 lb mozzarella cheese, coarsely shredded (1 cup) |
2 tablespoons finely grated parmigiano-reggiano cheese |
Directions:
1. Put oven rack in middle position and preheat oven to 450°F Oil a 9-inch pie plate or a 4-cup gratin dish with 1 teaspoon oil. Line pie plate with half of polenta slices, overlapping slices slightly to completely cover bottom of pie plate.
2. Stir 1 tablespoon basil into 1 1/2 cups pasta sauce and spread over polenta, then sprinkle with half of mozzarella. Top with remaining half of polenta slices, then sprinkle with Parmigiano-Reggiano and remaining half of mozzarella.
3. Bake until bubbling and golden, about 20 minutes. While pie bakes, heat remaining pasta sauce, basil, and oil in a small saucepan, stirring occasionally, until heated through. Let pie stand 5 minutes to firm up and cool, then serve with extra sauce on the side.
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