Saturday, February 11, 2012

Polenta Pie

I started following food blogs a few years back, started with 101 Cookbooks, then maybe a year later I added White on Rice Couple. Now I am up to 10 with 70 more I want to have a look at... Of course a lot of them have cross overs and the recipe I am sharing with you today is actually the first one I found on two blogs. The first time I saw it was a delicious, cheesy, meaty version created by Bev from Bev Cooks, a few weeks later a vegetarian version was posted on Two Peas and their Pod. I did not actually connect them initially but both sounded absolutely delicious!!!

I was in a vegetable phase so I decided to go for the healthier version with delicious roasted vegetable and I doubled it... That was probably not the smartest choice, I ate it for 3 weeks!!!! but loved every bit of it :).

Vegetarian Polenta Pie
Recipe adapted from Two Peas and Their Pod
Tomato sauce:
- oil
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 2 (28 oz) can crushed tomatoes
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper
- salt & pepper
Polenta pie:
- 2 small zucchinis, chopped
- 2 small yellow squashes, chopped
- 1 small eggplant, chopped
- 2 red pepper, chopped
- oil
- Salt & pepper
- 2 c polenta
- 6 c milk
- 2 tbsp butter
- 2 tsp sugar
- 1 tsp Kosher salt
- 1 c grated Parmesan cheese
- 2 c shredded mozzarella

- Preheat oven to 400 degrees F.
- To make the tomato sauce, heat the oil over medium heat in a large pan. Add the onion and cook until tender. Stir in garlic, tomatoes,  basil, oregano, and red pepper. Season with salt and black pepper and let simmer for about 30 minutes over low heat.
- While the sauce is simmering, roast the vegetables. Place zucchini, squash, eggplant, and red pepper on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss. Roast for 25-30 minutes, or until vegetables are tender, stirring occasionally. When the vegetables are done roasting, set aside to cool and reduce oven temperature to 375 F.
- In a large pot, bring the milk, butter, sugar and salt to a light simmer. Slowly add the polenta to the pot, whisking constantly until the polenta pulls away from the sides of the pot.  Pour the mixture into a 13 by 11 casserole dish that has been sprayed with cooking spray. Top with the parmesan.
- Evenly spread the roasted vegetables on top of the polenta. Spread the tomato sauce over the vegetables and top with grated mozzarella cheese. 
- Place the pie in the oven and bake for 30-35 minutes, or until bubbly and the cheese is melted and slightly browned. Let rest for about 10 minutes. Cut into squares and serve warm.

Enjoy!!!! Note that I had a little too much sauce so it made a mess in my oven, you might want to hold off some of the sauce.

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