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Polenta with Cheese and Tomato Sauce

Happy Election Day to everyone in the US!  I waited over an hour to vote last Friday (no complaints, glad to have the opportunity), and when I came home, B had an awesome new Italian recipe waiting for me to try.  He got it from Gourmet Live, which I usually think of as having wonderful recipes but ones that take awhile to prepare. This is a super quick recipe that tastes amazing.  B used low-fat mozzarella, and it still tasted great.  Enjoy!

Polenta Pie with Cheese and Tomato Sauce (from Gourmet Live)


  • 1 tablespoon extra-virgin olive oil
  • 1 (16 to 18 ounce) ready made plain polenta roll (sold in plastic wrap)
  • 2 tablespoons chopped fresh basil
  • 1 (25 to 26 ounces) jar chunky tomato sauce
  • ¼ pound mozzarella, coarsely shredded (1 cup)
  • 2 tablespoons finely grated Parmigiano-Reggiano


  1. Preheat oven to 450 degrees.   Oil a 9-inch pie plate or 4-cup gratin dish with 1 teaspoon oil.
  2. Cut polenta roll crosswise into ¼ inch thick slices and line pie plate with half of the slices, overlapping slices slightly to completely cover the bottom of pie plate.
  3. Stir 1 tablespoon basil into 1 ½ cups past sauce and spread over polenta, then sprinkle with half of mozzarella.
  4. Top with remaining half of polenta slices, then sprinkle with Parmigiano-Regggiano and remaining half of mozzarella.
  5. Bake until bubbling and golden, about 20 minutes.  Heat extra sauce while pie cools.  Serve with heated sauce for dipping. Yum!