Polenta Pie With Cheese And Tomato Sauce – a delicious recipe with extra-virgin olive oil, polenta roll, fresh basil, tomato sauce, mozzarella. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put oven rack in middle position and preheat oven to 450u00b0F. Oil a 9-inch pie plate or a 4-cup gratin dish with 1 teaspoon oil. 3Cut polenta roll crosswise into 1/4-inch-thick slices and line pie plate with half of slices, overlapping slices slightly to completely cover bottom of pie plate. Stir 1 tablespoon basil into 1 1/2 cups pasta sauce and spread over polenta, then sprinkle with half of mozzarella. Top with remaining half of polenta slices, then sprinkle with Parmigiano-Reggiano and remaining half of mozzarella.
2
Bake until bubbling and golden, about 20 minutes. While pie bakes, heat remaining pasta sauce, basil, and oil in a small saucepan, stirring occasionally, until heated through. Let pie stand 5 minutes to firm up and cool, then serve with extra sauce on the side.
3
*Found at many supermarkets and lucini.com.
129
kcal
Calories
9
g
Fat
2
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 (16- to 18-oz) ready-made plain polenta roll (plastic-wrapped), 2 tablespoons chopped fresh basil, 1 (25- to 26-oz) jar chunky tomato sauce (preferably Lucini brand Sicilian eggplant and olive)*, and more.
Yes, Polenta Pie With Cheese And Tomato Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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