Polenta Pie with Cheese and Tomato Sauce
A comforting Italian-inspired dish featuring layers of sliced polenta, rich tomato sauce, fresh basil, and melted mozzarella and Parmigiano-Reggiano cheese, baked until golden and bubbly.
Ingredients
- •1 tablespoon extra-virgin olive oil
- •1 roll ready-made plain polenta
- •2 tablespoons fresh basil
- •1 jar chunky tomato sauce
- •¼ pound mozzarella
- •2 tablespoons Parmigiano-Reggiano
Cooking Instructions
- 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. 3Cut polenta roll crosswise into 1/4-inch-thick slices and line pie plate with half of slices, overlapping slices slightly to completely cover bottom of pie plate. 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.
15 min
- 2.
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.
25 min
- 3.
*Found at many supermarkets and lucini.com.
