Polenta Pie with Cheese and Tomato Sauce
Polenta Pie with Cheese and Tomato Sauce
Ingredients:
Makes 4 to 6 servings.
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1 tablespoon extra-virgin olive oil
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One (16 to 18-oz) ready-made plain polenta roll (plastic-wrapped)
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2 tablespoons chopped fresh basil
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One (25 oz) jar chunky tomato sauce
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1/4 pound mozzarella, coarsely shredded (1 cup)
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2 tablespoons finely grated Parmigiano-Reggiano cheese
Directions:
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Put oven rack in middle position and preheat oven to 450°F.
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Oil a 9-inch pie plate or a 4-cup gratin dish with 1 teaspoon olive oil.
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Cut polenta roll crosswise into 1/4-inch thick slices
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Line pie plate with half of slices, overlapping slices slightly to completely cover bottom of pie plate.
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Stir 1 tablespoon basil into 1 and 1/2 cups pasta sauce and spread over polenta.
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Sprinkle with half of mozzarella.
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Top with remaining half of polenta slices.
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Sprinkle with Parmigiano-Reggiano cheese and remaining half of mozzarella.
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Bake until bubbling and golden, about 20 minutes.
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While pie bakes, heat remaining pasta sauce, basil, and olive oil in a small saucepan, stirring occasionally, until heated through.
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Let pie stand 5 minutes to firm up and cool.
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Serve with extra sauce on the side.
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