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Polenta Pie with Cheese and Tomato Sauce

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Polenta Pie with Cheese and Tomato Sauce

Polenta Pie with Cheese and Tomato Sauce

amanda

Equipment

  • Chef's Knife / A versatile and durable stainless steel knife designed for professional chefs and home cooks alike; ideal for cutting various food items including vegetables.

  • Pot / 3 Quart Stainless Steel Saucepan: Ideal for cooking, sauces, and making recipes like polenta pie with tomato sauce.

Ingredients

  • 1 tablespoon extra-virgin olive oil

  • 1 (16- to 18-oz) ready-made plain polenta roll (plastic-wrapped)

  • 2 tablespoons chopped fresh basil

  • 1 (25- to 26-oz) jar chunky tomato sauce (preferably Lucini brand Sicilian eggplant and olive)*

  • 1/4 pound mozzarella, coarsely shredded (1 cup)

  • 2 tablespoons finely grated Parmigiano-Reggiano

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 3

*Found at many supermarkets and lucini.com.
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