Polenta Pie!
Get ready for some more deliciousness courtesy of the Moosewood Cookbook! This recipe is not exactly high maintenance, but it’s not really low maintenance either. Once you get the hang of the steps, however, it becomes pretty easy, and the variation possibilities are basically endless - my kind of recipe! (You can read the original recipe here, or you can follow my interpretation below.)
Crust:
- 1 1/2 cups cornmeal
- 1 tsp salt
- 1 1/2 cups cold water
- 2 cups boiling water
- olive oil
Preheat the oven to 375 degrees. Start the 2 cups of water heating in a large saucepan to have it boiling when you’re ready to add the cornmeal. Combine the cornmeal, salt, and cold water in a bowl with a whisk. When the water is a-boiling in the saucepan, stir in the cornmeal mixture. Turn the heat to low and keep stirring until combined. Cook on low for about ten minutes, stirring frequently. Remove from the heat and let it cool for a few minutes until you can handle the mixture without burning yourself. Brush the bottom of your pie plate with olive oil (the recipe says to use a 10” plate; mine must have been 9” because I had enough leftover to make 1 little adorable pizza). Press the cornmeal dough into a deep crust on the bottom and sides of the plate. Think deep-dish pizza. Once you’ve got it all in there, brush the top with some more olive oil, and bake for 45 minutes. Voila!
I followed the recipe pretty closely, but here you could use whatever you want for the filling:
- 2 ripe tomatoes, sliced
- 2 zucchini squash, sliced
- 1 small onion, sliced thin
- 3 garlic cloves, sliced in thin strips
- handful of mushrooms, sliced or chopped
- 2 tsp dried basil
- 1 tsp dried oregano
- 1 tsp crushed red pepper
- handfuls of shredded parmesan cheese
- a few slices of yogurt cheese (from Trader Joe’s)
While the crust is baking, slice up all your veggies. Heat some olive oil in a skillet, and once hot, add the onions. Cook them over medium heat until soft and flavorful, at least for 5-8 minutes. If you want them sweeter, cook longer until they start to caramelize. Once the onions are getting good, add the zucchini, mushrooms, and garlic and saute for another few minutes. Once everything is looking just about ready, add the herbs and red pepper and cook for about 1 more minute.
Remove the crust from the oven, and turn the heat up to broiling temperatures. Sprinkle some of the parmesan over the crust. Layer the tomato slices on the bottom, sprinkle with some more cheese, and then add the saute. Once it’s all in there, sprinkle with the remaining parmesan and yogurt cheese. (I use yogurt cheese because it has a pretty neutral, cheesy flavor, it melts well, and it’s easier on the stomach than a lot of other cheeses.) Pop it in the oven and cook for about 10-15 minutes. Enjoy!
