Polenta Pie
This delicious recipe came from Amy of the B-line, who shared it on her blog some time ago. It is very easy to make, and if you add a salad and some french bread you have a fantastic light dinner! Enjoy!
for the crust:
3/4 cup coarse cornmeal
1/2 teaspoon salt
3/4 cup cold water
1 cup boiling vegetable broth or chicken broth
olive oil
for the filling:
1 tablespoon olive oil
1 small onion, sliced
1 red bell pepper, sliced
1 small zucchini, sliced
a dozen mushrooms, sliced
2 cloves garlic, minced
2 teaspoons dried basil
1/2 teaspoon dried oregano
fresh black pepper
1/4 lb. shredded mozzarella cheese
2 small tomatoes, sliced
Combine the cornmeal, salt, and cold water in a small bowl, then add the mixture to the boiling vegetable broth. Whisk the mixture and cook for about 10 minutes over low heat, stirring frequently, until it gets very thick. Remove from heat and set aside until cooled.
Preheat the oven to 375 degrees. Oil a 10-inch pie pan and add the cooled polenta mixture to it. Use a spatula (or wet hands) to form the polenta into a smooth, thick crust over the bottom and side of the pan, then brush the surface of the polenta with olive oil. Bake for 45 minutes (uncovered).
While the crust bakes, heat 1 tablespoon olive oil in a medium sized skillet. Add the onion and sauté for 5-8 minutes, or until it begins to soften. Add the bell pepper, mushrooms, and zucchini, and sauté until everything is tender. Stir in the garlic and herbs and sauté for just a few minutes more.
Set the oven to broil. Sprinkle about half of the cheese onto the baked polenta crust, and then add the tomato slices. Spread the sautéed vegetables over the tomatoes and sprinkle the remaining cheese on top. Broil until the cheese melts and is all bubbly and browned and gooey.
Serves 4
Blessings,
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