Roasted Tomato Polenta Pie

1. 1

   ["Heat oven to 400 degrees.", "Stem and halve all the tomatoes. combine them in a large bowl with the oil, herbs, zest, garlic, pepper, sugar, and salt. Pour into a 9x13 (or larger; lots of surface area is what you're after) baking dish and roast for 30-45 minutes or until much of the liquid is gone and the tomatoes are soft and gooey. You'll want to stir them a few times during cooking. When they're done, remove them from the oven and stir in the cornmeal.

2. 2

   You could stop right now and just grab a spoon, but trust me, it's even better in a pie.", "While the tomatoes are roasting, work on the polenta crust. Bring the water or stock to a boil in a medium saucepan. Gradually pour in the polenta while whisking constantly. Lower the heat to low and continue cooking, stirring with a wooden spoon every few minutes, until the polenta has softened and is pulling away from the sides of the pan. This should take about 25-30 minutes.", "Spoon the polenta into a well-oiled pie pan. Using your hands or a rubber spatula, pat the polenta evenly along the bottom and up the sides of the pan. You want the crust to be about 1/4-inch thick.", "Pour the roasted tomatoes into the prepared polenta pie shell. Place the pie under the broiler for about 5-10 minutes or until the tomatoes have browned.

3. 3

   Remove from oven and immediately top with cheese (if using), lemon juice, and fresh herbs. Wait about 10 minutes before serving so it can set up."]

* Per serving · 4 servings · Values may vary.