Roasted Tomato Polenta Pie Recipe

Name: Roasted Tomato Polenta Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Tomato Filling; 4-5 pounds fresh tomatoes (I prefer cherry, but any will do. I recommend staying on the smallish side); 2 tablespoons olive oil; 2 tablespoons fresh thyme leaves; 2 tablespoons fresh oregano leaves; 1 tablespoon lemon zest; 2-4 garlic cloves minced; 1 teaspoon red pepper flakes (or to taste); 1 tablespoon granulated sugar; 1 teaspoon salt; 2 tablespoons fine cornmeal; freshly grated parmesan cheese (optional); more fresh herbs for garnish; 2 tablespoons fresh lemon juice; Polenta Crust; 4 cups water or stock (chicken or veggie); 1 cup polenta

Servings: persons

Roasted Tomato Filling
4-5 pounds fresh tomatoes (I prefer cherry, but any will do. I recommend staying on the smallish side)
2 tablespoons olive oil
2 tablespoons fresh thyme leaves
2 tablespoons fresh oregano leaves
1 tablespoon lemon zest
2-4 garlic cloves minced
1 teaspoon red pepper flakes (or to taste)
1 tablespoon granulated sugar
1 teaspoon salt
2 tablespoons fine cornmeal
freshly grated parmesan cheese (optional)
more fresh herbs for garnish
2 tablespoons fresh lemon juice
Polenta Crust
4 cups water or stock (chicken or veggie)
1 cup polenta

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
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
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."]

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Roasted Tomato Filling, 4-5 pounds fresh tomatoes (I prefer cherry, but any will do. I recommend staying on the smallish side), 2 tablespoons olive oil, 2 tablespoons fresh thyme leaves, and more.

Yes, Roasted Tomato Polenta Pie 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.

Roasted Tomato Polenta Pie

How did you like this recipe?

Frequently Asked Questions