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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.
Do you need to soak polenta before cooking? ›
A ratio of five parts liquid to one part cornmeal by volume produces polenta that's fully hydrated and cooked through, without any little raw, gritty bits. An optional presoaking step helps hydrate the cornmeal and cuts down on actual cooking time.
How do you make polenta taste better? ›
Cooked veggies are the perfect way to add hearty texture, richness, and flavor to creamy polenta. Try pairing it with roasted broccoli, Brussels sprouts, tomatoes, butternut squash, or cauliflower, with grilled mixed vegetables or zucchini, or with sautéed mushrooms.
Is polenta healthier than mashed potatoes? ›
Polenta is high in protein and fiber, but compared to rice, pasta, or potatoes, it's much lower in calories and fat, yet still provides a source of complex carbs that are much-needed for energy. So, why not to try polenta out for your next meal?
Is polenta healthy or fattening? ›
Polenta is naturally low in fat and can be eaten as part of a heart-healthy diet. A person looking to reduce their saturated fat intake should cook polenta with water, plant milk, or broth instead of dairy milk, and avoid adding cheese or butter.
What do Italians eat with polenta? ›
Polenta, yellow and white, is one of the Veneto's classic foods, included in many traditional dishes such as baccalá alla vicentina, with creamy dried cod simmered in milk; seppie al nero alla veneziana, with black cuttlefish; and fegato alla veneziana, slices of crispy fried polenta served with liver and onions.
Why do Italians eat polenta? ›
Made with coarse stone-ground cornmeal, polenta is often referred to as “Italian grits.” Like grits, polenta is a hearty porridge with a grainy texture. Polenta originated in Northern Italy where it was essential to many peasant and working class families—a simple yet satisfying dish.
How do you make Martha Stewart polenta? ›
In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter.
What is the secret to cooking polenta? ›
Instead of laboring over the stovetop for nearly an hour, constantly stirring, you simply boil broth, gradually whisk in polenta, and wait. As the polenta sits, the hot broth gently, gradually cooks and swells the grains, and 45 minutes later, all that's left to do is whisk in the cheese and butter.
Are grits and polenta the same? ›
Yes, both grits and polenta are made from ground corn, but the main difference here is what type of corn. Polenta, as you can probably guess from the color, is made from yellow corn, while grits are normally made from white corn (or hominy).
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen.
What does polenta do for you? ›
Polenta is often used to substitute grains like pasta and rice, as it's lower in calories and is a source of complex carbohydrates. Because complex carbohydrates aren't broken down as quickly as simple carbohydrates, it's ideal for individuals watching their blood sugar levels.
Can I substitute cornmeal for polenta in baking? ›
Packages labeled polenta mean that the grind of the corn is appropriate to make the polenta dish, but you can substitute regular medium or coarsely-ground cornmeal instead. Don't use finely ground cornmeal or corn flour which have too fine of a consistency and will give the finished dish a pasty texture.
Is polenta the same as grits? ›
Are Polenta and Grits Interchangeable? Since polenta and grits are both made from ground corn, you can use them interchangeably. Bear in mind that grits are higher in starch than polenta, so if you sub in polenta for grits, you won't have to stir it as frequently, but it won't cook up as creamy as grits.
Is polenta the same as cornmeal? ›
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.
