Polenta Pie with Cheese and Tomato Sauce

Name: Polenta Pie with Cheese and Tomato Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps chopped fresh basil; 1 Tbsp extra-virgin olive oil; 2 Tbsps finely grated Parmigiano-Reggiano; 454 grams ready-made plain polenta roll (plastic-wrapped); 237 milliliters 1/4 pound mozzarella, coarsely shredded; 709 grams chunky tomato sauce (preferably Lucini brand Sicilian eggplant and olive)

This recipe serves 6. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 13g of protein, 8g of fat, and a total of 392 calories. It is a good option if you're following a gluten free and fodmap friendly diet. A mixture of basil, mozzarella, ready-made polenta roll, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Put oven rack in middle position and preheat oven to 450°F. Oil a 9-inch pie plate or a 4-cup gratin dish with 1 teaspoon oil. 3

Ingredients you will need

Cooking Oil

Equipment you will use

Oven

Cut 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.

Ingredients you will need

Pasta Sauce

Mozzarella

Parmigiano Reggiano

Polenta

Spread

Basil

Roll

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.

Ingredients you will need

Pasta Sauce

Basil

Cooking Oil

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Oven

Sauce Pan