what's cooking: polenta pie

Here's a yummy, healthful, and vegetarian take on one of our favorite foods (pizza) based on a recipe from a new favorite cookbook: The New Moosewood Cookbook. The "crust", made of polenta, makes the dish satisfyingly filling and has a nice crunch.

polenta pie
for the crust:
3/4 cup coarse cornmeal
1/2 teaspoon salt
3/4 cup cold water
1 cup boiling vegetable 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 pottom and side of the pan, then brush the surface of the polenta with olive oil. Bake for 45 minutes (uncovered).

While teh crust bakes, heat 1 tablespoon olive oil in a medium sized skillet. Add the onion and saute for 5-8 minutes, or until it begins to soften. Add the bell pepper, mushrooms, and zucchini, and saute until everything is tender. Stir in the garlic and herbs and saute for just a few minutes more.

Set the oven to broil. Sprinkle about half of the cheese onto the baked polenta crust, then add the tomato slices. Spread the sauteed 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. Serve hot--but be careful! This yummy dish will burn the roof of your mouth if you dig in too quickly, just like your ordinary pizza pie!
have a lovely day, Amy

Char  – (June 6, 2009 at 10:26 AM)  

sounds yummy - i love polenta

ma mae belle  – (June 6, 2009 at 12:22 PM)  

oh and what a lovely way to make gluten free pizza! it had never even occurred to me to use polenta for a gf pizza crust...brilliant. thanks for the recipe.

Pink Trees and Sunshine  – (June 6, 2009 at 2:16 PM)  

Oooooh, thank you for this recipe, Amy! I've been wanting to make something like this, myself!

viagra online pharmacy  – (February 2, 2012 at 8:22 AM)  

I wonder if this recipe is low carb diet or a vegan dish..

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