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Polenta Pie With Cheese

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Ingredients
For polenta
  Cornmeal 1 Cup (16 tbs)
  Corn grits 1⁄2 Cup (8 tbs)
  Water 3 Cup (48 tbs)
For filling
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 4 Clove (20 gm)
  Chopped onions 4 Cup (64 tbs)
  Carrots 2 Medium, diced
  Celery stalks 4 , diced
  Dried basil 3 Tablespoon
  Dried oregano 2 Teaspoon
  Black pepper 1 Teaspoon
  Olive oil 2 Tablespoon
  Grated pecorino cheese 1⁄4 Cup (4 tbs)
  Red bell peppers 2 , diced
  Zucchini 2 Medium, diced
  Pureed tomatoes 1 Cup (16 tbs)
  Melting cheese 12 Ounce, grated to make 2 cups (as per choice, Cheddar, pepper jack, etc.)
Directions

MAKING
1. In a cooking pot add water and boil.
2. Add corn grits and cornmeal while stirring continuously so that no lumps are formed again.
3. Sdd pepper and olive oil. Simmer for 10 minutes - keep stirring in between so that the ingredients do not stick.
4. Remove from the heat.
5. In a 12x17 baking pan spoon the ingredients slowly.
6. Let the polenta cool while the filling is prepared.
7. In a large skillet add olive oil and warm.
8. Add onions and garlic and saute till it turns tender.
9. Combine celery, spices,herbs and carrots. Simmer for 5 minutes till the carrots are softened.
10. Add zucchini, tomato puree and peppers. Simmer for 5 minutes more.
11. Spoon the vegetables into the polenta slowly.
12. Add grated cheese as topping.
13. Bake 30 minutes at 350 degrees keeping it uncovered.
14. Rest casserole for 15 minutes.

SERVING
15. Serve polenta pie at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Salad
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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