Polenta Pie

By michaelmeiner

Ingredients

• CRUST
• 1 1/2 Cups coarse cornmeal
• 1 teaspoon salt
• 1 1/2 cups cold water
• 2 cups boiling water
• little olive oil
• FILLING
• 1 Tablespoon olive oil
• 1 small onion -- thinly sliced
• 1/2 cup thinly sliced bell pepper
• 10 mushrooms -- sliced
• 1 small zucchini -- thinly sliced
• 5 or 5 garlic cloves -- sliced
• 1/2 teaspoon oregano
• black pepper
• 1/4 pound mozzarella cheese -- grated
• 2 small ripe tomatoes -- sliced

Details

Servings 1

Preparation

Step 1

Combine cornmeal, salt, and cold water in a small bowl. Have the boiling water on the stove in a saucepan and add the cornmeal mixture to it, whisking. Cook about 10 minutes over low heat, stirring often. Remove from heat and let cool.

Preheat oven to 375. Put cornmeal mixture into greased 10 inch pie pan. Use a spatula and wet hands to form it into a smooth, thick crust over the bottom and sides of the pan. Brush the surface with olive oil and bake uncovered for 45 minutes.

While crust bakes, heat 1 T. oil in a skillet. Add onion, saute for 5 to 8 minutes or until begins to softens. Add pepper, mushrooms, and zucchini and saute until everything is tender. Stir in the garlic and herbs, and saute a few minutes more.

Turn oven to broil. Sprinkle half the cheese onto the bottom of the baked crust, then add the tomato slices. Spread the sauteed mixture over the tomatoes, and sprinkle the remaining cheese on top. Broil until brown (about 5 minutes).