Polenta Pie with Cheese and Tomato Sauce

Ingredients for Polenta Pie with Cheese and Tomato Sauce

• 1 tablespoon extra-virgin olive oil

• 1 (16- to 500g ) ready-made plain polenta roll (plastic-wrapped)

• 2 tablespoons chopped fresh basil

• 1 (25- to 725g ) jar chunky tomato sauce (preferably Lucini brand Sicilian aubergine and olive)*

• 110g mozzarella, coarsely shredded (240ml )

• 2 tablespoons finely grated Parmigiano-Reggiano

How to make Polenta Pie with Cheese and Tomato Sauce

Put oven rack in middle position and preheat oven to 232°C. Oil a 9-inch pie plate or a 4-cup gratin dish with 1 teaspoon oil. 3Cut 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.

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. Let pie stand 5 minutes to firm up and cool, then serve with extra sauce on the side.

*Found at many supermarkets and lucini.com.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.