Savory Polenta Pie

by Fuller's Fine Herbs . 0 Comments

Polenta Pie is versatile, comforting and a crowd pleasing dish that can be served all year long. Select vegetables that are in season or available locally. Ground beef, turkey or chicken can be added for a hardier dish. Serve with a green salad.

Ingredients for Sauce:

  • 1 tablespoon olive oil
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes with juice
  • 1 teaspoon dried Fuller’s Beaujolais blend or Basil
  • Dash of crushed red pepper or cayenne
  • Pinch of coarse salt and freshly ground black pepper

Ingredients for Crust:

  • 1 cup coarse cornmeal
  • 3 cups low fat milk or 3 cups water
  • 1 tablespoon butter or olive oil
  • ½ teaspoon course salt
  • ½ cup freshly grated Parmesean cheese

Ingredients for Filling:

  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • ½ cup thinly sliced red pepper
  • 12 medium size mushrooms, thickly sliced
  • 2 small zucchini, sliced about ½ inch
  • 5-6 medium cloves of garlic, sliced thinly
  • 1 tablespoon Fuller’s oregano
  • ⅓ cup chopped fresh Italian parsley
  • 1 ½ cups mozzarella cheese, grated
  • ½ cup freshly grated Parmesean cheese
  • freshly ground black pepper to taste


  1. Preheat oven to 375 degrees F.
  2. 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, diced tomatoes, basil or Beaujolais Blend and red pepper or cayenne. Season with salt and black pepper and let simmer for about 30 minutes over low heat.
  3. While the sauce is simmering sauté the vegetables. Heat oil in a medium size sauté pan. Add sliced onion and cook for about 4 minutes until the onions are soften and slightly translucent. Add red pepper, mushrooms and zucchini, sprinkle with salt and continue sautéing about 4 minutes more. Add the sliced garlic and cook about 1 minute over medium heat. Vegetable should be tender, but not soft.
  4. In a large pot, bring the 2 cups milk or water, butter, and salt to a light simmer. Stir the polenta into the remaining cup of liquid. Slowly add the wet 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 ½ cup of the Parmesan cheese to the polenta and stir to combine. Pour the mixture into a 10 inch glass pie pan or a 2 quart casserole dish that has been lightly oiled with olive oil. Top the polenta with ½ of the mozzarella cheese.
  5. Distribute the sautéed vegetable on top of the polenta crust. Spread the tomato sauce over the vegetables and top with the remaining 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. Bake in 375 degree F. over for 30-35 minutes. The pie should be a little bubbly, the cheese melted and slightly browned. Let rest for about 10 minutes. Cut into wedges of squares and serve warm.

Makes 4 to 6 servings.

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