Neapolitan Polenta Pie Serves 8
Polenta is cornmeal porridge native to Northern Italy. In this recipe, it becomes the base for a layered deep-dish pie.
Advance Prep Time: 10 hours, to make yogurt cheese
Prep Time: 20 minutes
Cooking Time: 35 minutes
12 ounces nonfat plain yogurt
1 cup polenta or yellow corn grits
3 cups water
1 teaspoon sea salt
1 1/2 cups bottled pizza sauce
1 cup red onion, sliced
1/4 pound field mushrooms, sliced
3 tablespoons capers
1 tomato, sliced
1 cup green bell pepper, sliced
3 tablespoons grated Parmesan
1/3 cup fresh basil, chopped
1. The day before serving, prepare “cheese” by mixing yogurt with 1/2 teaspoon salt and pouring into a strainer lined with several layers of cheesecloth. Squeeze cloth gently around yogurt and place over bowl. Refrigerate and let drain at least 10 hours. Carefully remove cheesecloth from ball of cheese.
2. Bring water to a boil over high heat in a medium saucepan. Stir polenta and 1/2 teaspoon salt into boiling water with a wire whisk. Reduce heat, cover and cook, stirring frequently, for 15 minutes or until thick but soft. Pour polenta into a 9-inch nonstick pie plate and spread evenly over bottom and up sides of dish.
3. Preheat oven to 425°F. Spread pizza sauce over polenta. Arrange vegetables over sauce, then top with yogurt cheese, capers and Parmesan cheese. Bake 25 minutes or until pie is bubbling hot throughout. Remove pie from oven and top with basil.