Polenta Pie with Cheese and Tomato Sauce

Polenta Pie with Cheese and Tomato Sauce
Photo by Romulo Yanes


  • 1 tablespoon extra-virgin olive oil
  • 1 25- to 26-oz jar chunky tomato sauce (preferably Lucini brand Sicilian eggplant and olive)
  • ¼ pound mozzarella
  • 2 tablespoons fresh basil
  • 2 tablespoons finely grated Parmigiano-Reggiano
  • 1 plain polenta roll (plastic-wrapped)

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...

View full recipe at Epicurious


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