Ingredients for Vegetarian Baked Polenta Pie
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Garlic Cloves
- Crushed Tomatoes
- 1 teaspoon fennel seeds
- Dried Basil
- Dried Oregano
- Crushed Red Pepper Flakes
- Salt & Freshly Ground Black Pepper
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 medium eggplant, diced
- 1 red bell pepper, diced
- Salt And Pepper
- 4 cups polenta (coarse ground cornmeal)
- Skim Milk
- 4 tablespoons butter
- 2 tablespoons sugar
- Coarse Salt
- 2 cups grated parmesan cheese
- 2 cups shredded mozzarella cheese
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How to Make Vegetarian Baked Polenta Pie
- Preheat oven to 400°F (200°C).
- Make the tomato sauce: Heat 2 tablespoons olive oil in a large pan over medium heat. Add 1 medium onion, chopped, and cook for 5 minutes until softened.
- Stir in 2 cloves garlic, minced; 28 ounces canned crushed tomatoes; 1 teaspoon fennel seeds; 1 tablespoon chopped fresh basil; 1 teaspoon dried oregano; and a pinch of red pepper flakes.
- Season with salt and black pepper to taste. Simmer for 30 minutes over low heat.
- While the sauce simmers, roast the vegetables: Toss 1 medium zucchini, 1 medium yellow squash, 1 medium eggplant (all diced), and 1 red bell pepper (diced) on a baking sheet with 1 tablespoon olive oil, salt, and pepper.
- Roast for 25-30 minutes, or until tender, stirring occasionally. Set aside to cool.
- Reduce oven temperature to 375°F (190°C).
- Prepare the polenta: In a large pot, bring 4 cups milk, 4 tablespoons butter, 2 tablespoons sugar, and a pinch of salt to a simmer.
- Slowly whisk in 4 cups polenta (coarse ground cornmeal). Stir constantly until thickened.
- Switch to a spoon and stir until the polenta pulls away from the sides of the pot.
- Stir in 1 cup grated parmesan cheese.
- Pour the polenta into a greased 2-quart casserole dish.
- Top with the remaining 1 cup parmesan cheese.
- Evenly spread the roasted vegetables over the parmesan.
- Spread the tomato sauce over the vegetables.
- Top with 2 cups shredded mozzarella cheese.
- Bake for 30-35 minutes, or until bubbly and the cheese is melted and lightly browned.
- Let rest for 10 minutes before cutting into squares and serving warm.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
17g
Fat
48g
Carbs
13g
