Polenta Pie with Cheese and Tomato Sauce

Polenta Pie with Cheese and Tomato Sauce


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


  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.