Gnocchi di Polenta-Polenta Pie Recipe

Name: Gnocchi di Polenta-Polenta Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 cups chicken stock; Salt and pepper; 3 cups yellow cornmeal; 1 1/2 ounces dried mushrooms; 9 tablespoons butter; 3 tablespoons olive oil; 3 tablespoons ham fat; 1 cup finely chopped onions; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 1/2 pound ground lean pork sausage meat; 1/2 pound Roma tomatoes, peeled, seeded and chopped; 1 cup grated Parmesan cheese

Servings: persons

9 cups chicken stock
Salt and pepper
3 cups yellow cornmeal
1 1/2 ounces dried mushrooms
9 tablespoons butter
3 tablespoons olive oil
3 tablespoons ham fat
1 cup finely chopped onions
1 carrot, finely chopped
1 celery stalk, finely chopped
1/2 pound ground lean pork sausage meat
1/2 pound Roma tomatoes, peeled, seeded and chopped
1 cup grated Parmesan cheese

1
Preheat the oven to 450 degrees F. Bring the chicken stock up to a boil.
2
Stir in the cornmeal and cook the polenta for about 20 to 25 minutes over low heat stirring often.
3
Spread the polenta out onto a parchment lined 1/2 sheet pan.
4
Let the polenta cool completely.
5
Soak the mushrooms in 4 cups warm water for about 30 minutes.
6
Drain the mushrooms and reserve the liquid.
7
Squeeze the mushrooms dry and chop.
8
Set the mushrooms aside.
9
In a large saute pan, heat 3 tablespoons olive oil, butter and ham fat.
10
When the oil is hot, add the vegetables and saute for 2 minutes or until wilted.
11
Season with salt and pepper.
12
Add the ground sausage and continue to cook for about 4 to 6 minutes or until browned, stirring constantly.
13
Reduce the heat to low and stir in the tomatoes and continue to cook for 15 minutes.
14
Add the mushrooms and reserved mushroom liquid.
15
Season with salt and pepper.
16
Continue to cook for 15 minutes.
17
Remove from the heat.
18
Cut the polenta into 3-inch rounds.
19
Butter a 8 by 8 by 2-inch baking dish.
20
Line the bottom of the dish with the polenta rounds.
21
Spread a thin layer of the meat sauce over the polenta.
22
Dot the sauce with a couple of tablespoons of butter.
23
Sprinkle some of the cheese over the top.
24
Repeat the process until all the ingredients are used.
25
Place the pan in the oven and bake for about 6 to 8 minutes or until the top is golden and heated through.

1685

kcal

Calories

Fat

Carbs

202

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 9 cups chicken stock, Salt and pepper, 3 cups yellow cornmeal, 1 1/2 ounces dried mushrooms, and more.

Yes, Gnocchi di Polenta-Polenta Pie falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gnocchi di Polenta-Polenta Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions