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We’ve had a very mild winter so far, but we finally got some snow on Saturday. I don’t mind the snow as long as I am looking at it through my window:) I spent most of the day in the kitchen cooking and baking.I was in the mood for some good old comfort food and remembered a Baked Polenta Pie recipe I bookmarked from Bev Cooks.Bev’s recipe has Italian sausage in it so I decided to switch things up and create a vegetarian version of her recipe.
Baked Polenta Pie is similar to lasagna, but instead of noodles, you get a thick layer of creamy polenta as the base. I layered the pie with roasted vegetables, tomato sauce, and of course loads and loads of mozzarella and Parmesan cheese. You bake the pie until bubbly and do your best to not burn your tongue when it comes out of the oven. Your house will smell so delicious you won’t want to wait to dive in.
We didn’t talk during dinner, not because we didn’t have anything to say, we were just too busy devouring our Baked Polenta Pie. It was everything I had dreamed about and more. The gooey layers of polenta, tomato sauce, roasted vegetables, and cheese all melted together to create an amazing dish. If you are looking for a comforting recipe that will warm you up and fill your belly in the best possible way, make this Baked Polenta Pie. It does not disappoint. And P.S.-it is just as good reheated the next day. I love it when leftovers come to the rescue, especially when they taste this good.
Vegetarian
A thick and creamy layer of polenta is topped with roasted vegetables, tomato sauce, Parmesan, and mozzarella cheese and baked until bubbly.
Prep Time 15 minutes mins
Cook Time 1 hour hr 5 minutes mins
Ingredients
To make the tomato sauce:
- 1 tablespoon olive oil
- 1/2 onion diced
- 2 cloves garlic minced
- 2 14.5 oz cans crushed tomatoes
- 1/8 teaspoon fennel seed
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Dash of crushed red pepper
- Pinch of coarse salt and freshly ground black pepper
To make the polenta pie:
- 1 small zucchini chopped
- 1 small yellow squash chopped
- 1/2 small eggplant chopped
- 1 small red pepper chopped
- Drizzle of olive oil
- Salt and pepper to season vegetables
- 1 cup polenta
- 3 cups milk we used skim
- 1 tablespoon butter
- 1 teaspoon sugar
- 1/2 teaspoon coarse salt
- 1 cup freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
Preheat oven to 400 degrees F.
To make the tomato sauce, heat the olive oil over medium heat in a large pan. Add the onion and cook for 5 minutes, or until tender. Stir in garlic, tomatoes, fennel seed, 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, yellow 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 degrees 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. Once it starts to thicken, trade the whisk out for a spoon and stir until the polenta pulls away from the sides of the pot. Add half of the Parmesan cheese to the polenta and stir to combine. Pour the mixture into a 2 quart casserole dish that has been sprayed with cooking spray. Top with the other half of 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.
Have you tried this recipe?
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FAQs
Uncooked polenta makes a delicious addition or gluten-free alternative to flour in cakes, biscuits and pastries. Cakes made with polenta tend to be moist and dense with a pleasantly grainy texture.
How do you keep polenta creamy? ›
Stir in butter or olive oil, using either a spoon, a silicone spatula, or a whisk. Polenta will become glossy from the added fat, and should feel rich, creamy, and smooth. If polenta forms lumps, beat vigorously with a stiff whisk to remove.
How much polenta does 1 cup make? ›
The typical ratio for cooking polenta is 1 cup cornmeal to 4 cups of liquid. One cup of cornmeal will produce about 3 cups of polenta. By itself, one cup of polenta contains about 145 calories, 1 gram of fat, 3 grams of protein, 3 grams of fiber and no cholesterol.
How do you make polenta more flavorful? ›
On occasion, I'll add roasted chickpeas or toasted pine nuts for crunch. Otherwise, I'll top it with a cooked veggie and a punchy sauce to make it a meal on its own: Cooked veggies are the perfect way to add hearty texture, richness, and flavor to creamy polenta.
What to eat with baked polenta? ›
“Polenta is the perfect accompaniment to a flavourful, hearty ragu, grilled meats or sausages,” says the Florence-based food writer Emiko Davies. “I also love it with a stew of vongole [or pipis], with tomatoes and chilli.”
What are 2 types of polenta? ›
There are different types of polenta based on the preparation of the dish: Coarse ground polenta. Finely ground polenta. Instant polenta.
Is polenta good for you? ›
Polenta is a healthful food choice with several nutritional benefits. Polenta may be good for health as it contains fiber and protein. It is also rich in complex carbohydrates, low in fat, and more. Polenta is cooked cornmeal that can be eaten as a side or used in a variety of recipes, from bread to desserts.
What makes the best polenta? ›
In Italy, you'll find polenta made from yellow cornmeal or white cornmeal, though yellow is more common. The best polenta is made from stone ground corn, which comes in a coarse, medium, or fine grind. Cornmeal labeled polenta is usually a coarse-grind, but you can make the dish with a medium or fine-grind.
Is polenta good for diabetics? ›
While polenta is high in starchy carbs, it has a medium GI of 68, meaning it shouldn't raise your blood sugar levels too quickly. It also has a low GL, so it shouldn't cause your blood sugar to spike too high after eating it ( 6 ).
Can you eat polenta every day? ›
In 100g of cooked polenta, there is approximately 13.6 grams of carbohydrates, which should help you to eat the right amount of carbs every day, which the Eatwell guide says should be about a third of our intake every day.
There's a saying in Italy that attests to the national significance of polenta: La polenta è utile per quattro cose: serve da minestra, serve da pane, sazia, e scalda le mani, " Polenta is good for four things: to make soup, to make bread, to fill you up, and to warm your hands.” In the south and middle of the country, ...
What meat do you eat with polenta? ›
You can serve this basic side dish on its own or alongside protein such as Pressure-Cooker Short Ribs, pan-seared chicken, or seafood.
Why does my polenta taste bitter? ›
Polenta that hasn't been properly cooked tends to taste bitter. Additional boiling water, a spoonful at a time, may be added if the mixture becomes too thick to stir. Dissolve any lumps by pressing them against the side of the pot with the spoon.
Is polenta better for you than flour? ›
The stone ground process allows more of the nutrients to be retained. People with celiac disease, a gluten sensitivity, or who are on an elimination diet may find polenta to be a good substitute for wheat dishes. It can also sometimes be used as a substitute for wheat flour when baking.
What is a substitute for polenta in baking? ›
If you're specifically looking for a substitute that mimics the flavor and texture of traditional polenta, cornmeal is the perfect choice. Made from ground maize, cornmeal shares a similar taste and texture to polenta.
What's the difference between cornmeal and polenta? ›
What makes polenta different from cornmeal? Polenta and cornmeal are almost exactly the same product, except for one thing: the consistency of the grain. Polenta is much more coarsely ground, which makes the end product less mushy, and it has a little more bite to it than cornmeal.
Is polenta a thickener? ›
Polenta or Medium-Grind Cornmeal
A sprinkling of polenta or medium-grind cornmeal thickens soup slightly while adding just a touch of nutty corn flavor and a little texture, which I find makes the whole bowl a lot more satisfying.
