02/06/2015
Savory Polenta Pie
Polenta Pie is super tasty and easy way to pack a lot of vegetables into a main dish.
Ingredients for Sauce
1 tablespoon olive oil
1/2 onion, diced
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes in juice
2 teaspoon dried Fuller's Beaujolais Herb blend or basil
Dash of crushed red pepper or cayenne
Pinch of coarse salt and freshly ground black pepper
Directions for Sauce
1. Preheat oven to 375 degrees F.
2. Heat the olive oil over medium heat in a large pan. Add the onion and cook for 5 minutes, or until tender. Stir in garlic, diced tomatoes, basil or Beaujolais Blend and red pepper or cayenne. Season with salt and black pepper and let simmer for about 30 minutes over low heat.
Ingredients for Crust:
1 cup coarse cornmeal
3 cups low fat milk or 3 cups water
1 tablespoon butter or olive oil
1/2 teaspoon coarse salt
1/2 cup freshly grated Parmesan cheese
Directions for Crust
1. In a large pot, bring the 2 cups milk or water, butter, and salt to a light simmer. Stir the polenta into the remaining cup of liquid. Slowly add the wet polenta to the pot, whisking constantly. Once it starts to thicken, trade the whisk out for a spoon and stir until the polenta pulls away from the sides of the pot.
2. Add 1/2 cup of the Parmesan cheese to the polenta and stir to combine. Pour the mixture into a 10 inch glass pie pan or a 2 quart casserole dish that has been lightly oiled with olive oil. Top the polenta with 1/2 of the mozzarella cheese.
Ingredients for Filling:
1 tablespoon olive oil
1 small onion, thinly sliced
1/2 cup thinly sliced red bell pepper
12 medium mushrooms, sliced
2 small zucchini, thinly sliced
5 to 6 medium cloves garlic, sliced thinly
1 tablespoons Fuller's oregano
1/3 cup chopped fresh Italian or curly parsley
Freshly ground black pepper
1 1/2 cup mozzarella cheese, grated
1/2 cup freshly grated Parmesan cheese
Directions for Filling
After making the crust and while the sauce is simmering sauté the vegetables. Heat oil in a medium size sauté pan. Add sliced onion and cook for about 4 minutes until the onions are soften and slightly translucent. Add red pepper, mushrooms and zucchini, sprinkle with salt and continue sautéing about 4 minutes more. Add the sliced garlic and cook about 1 minute over medium heat. Vegetable should be tender, but not soft.
5. Distribute the sautéed vegetable on top of the polenta crust. Spread the tomato sauce over the vegetables and top with the remaining grated mozzarella cheese. Place the pie in the oven and bake for 30-35 minutes, or until bubbly and the cheese is melted and slightly browned. Bake in 375 degree F. over for 30-35 minutes. The pie should be a little bubbly, the cheese melted and slightly browned. Let rest for about 10 minutes. Cut into wedges of squares and serve warm.
