Polenta Pie with Cheese and Tomato Sauce

Ingredients:

Makes 4 to 6 servings.

• 1 tablespoon extra-virgin olive oil

• One (16 to 18-oz) ready-made plain polenta roll (plastic-wrapped)

• 2 tablespoons chopped fresh basil

• One (25 oz) jar chunky tomato sauce

• 1/4 pound mozzarella, 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.

2. Oil a 9-inch pie plate or a 4-cup gratin dish with 1 teaspoon olive oil.

3. Cut polenta roll crosswise into 1/4-inch thick slices

4. Line pie plate with half of slices, overlapping slices slightly to completely cover bottom of pie plate.

5. Stir 1 tablespoon basil into 1 and 1/2 cups pasta sauce and spread over polenta.

6. Sprinkle with half of mozzarella.

7. Top with remaining half of polenta slices.

8. Sprinkle with Parmigiano-Reggiano cheese and remaining half of mozzarella.

9. Bake until bubbling and golden, about 20 minutes.

10. While pie bakes, heat remaining pasta sauce, basil, and olive oil in a small saucepan, stirring occasionally, until heated through.

11. Let pie stand 5 minutes to firm up and cool.

12. Serve with extra sauce on the side.