Name: Italian Polenta Pie Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 ½ cups polenta; 6 cups water; 1 + 2 teaspoons fine grain sea salt; 2 large eggplants (about 2 ½ lb / 1.2 kg), cubed; 2 cloves of garlic, minced; handful fresh basil leaves, chopped; 1 29 oz / 822 gr can tomato sauce; 1 tablespoon olive oil; 2 teaspoons fine grain sea salt; ½ cup water; Red pepper flakes (optional); Mozzarella cheese (or vegan cheese); Fresh basil; Red pepper flakes (optional)

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Introduction

This Italian Polenta Pie is a comforting and flavorful dish that combines creamy polenta with a rich eggplant and tomato sauce. Topped with melted mozzarella and fresh basil, it’s perfect for a cozy family meal or impressive dinner.

A round clear glass dish shows a layered casserole with a golden-yellow mashed potato top layer that is lightly browned in spots, sprinkled with small green herb pieces. Below this creamy top, a thick layer of chunky, reddish-brown meat sauce with visible bits of vegetables is seen. A wooden spatula is scooping a portion from the dish's right side, revealing the layers clearly against a white marbled surface. In the background, a white jar with red spice, a green leaf, and a large black knife lie on a red cutting board. The dish sits on a blue and green striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups polenta
6 cups water
1 + 2 teaspoons fine grain sea salt
2 large eggplants (about 2 ½ lb / 1.2 kg), cubed
2 cloves garlic, minced
Handful fresh basil leaves, chopped
1 29 oz / 822 gr can tomato sauce
1 tablespoon olive oil
½ cup water
Mozzarella cheese (or vegan cheese), for topping
Fresh basil, for garnish
Red pepper flakes (optional)

Instructions

Step 1: Fill a large bowl with cold water, add 1 teaspoon of salt, and stir until dissolved. Place cubed eggplant in the water and let sit for at least 20 minutes to draw out bitterness. Drain and pat dry.
Step 2: Heat olive oil in a large non-stick pan over medium-high heat. Add minced garlic and sauté for 1 minute. Add eggplant cubes and cook for about 10 minutes, stirring occasionally to prevent sticking.
Step 3: Add tomato sauce, ½ cup water, chopped basil, red pepper flakes (if using), and 1 teaspoon salt to the pan. Lower heat, cover, and simmer for 25 to 30 minutes.
Step 4: Meanwhile, bring 6 cups water to a boil in a large non-stick pan. Add 2 teaspoons salt. Slowly whisk in polenta, stirring to prevent lumps and sticking. Cook for 20 to 25 minutes, adding a little water if needed for a soft texture.
Step 5: Preheat the oven to 350°F (180°C).
Step 6: Spread the eggplant mixture evenly in the bottom of a baking dish. Pour the cooked polenta over the top and smooth it out. Cover with mozzarella or vegan cheese.
Step 7: Bake for 10 minutes. Then turn on the broiler and bake for another minute until the cheese is melted and bubbly.
Step 8: Serve sprinkled with fresh basil and, if desired, a pinch of red pepper flakes for a spicy kick.

Tips & Variations

To cube eggplant evenly, cut off the ends, slice into planks, then into strips, and finally into cubes.
Use vegan cheese or omit cheese altogether for a dairy-free version.
If you prefer firmer polenta, reduce the cooking time slightly or use less water.
Adding sautéed mushrooms or bell peppers to the eggplant mixture can boost flavor and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Polenta may firm up when chilled; adding a splash of water before reheating can help restore creaminess.

How to Serve

A clear round glass baking dish sits on a blue cloth over a dark wooden surface, filled with a baked dish that has three visible layers: a bottom thick red tomato and vegetable sauce, a middle layer of light beige creamy cheese, and a top layer of melted white cheese with bubbly, browned spots scattered across and fresh green basil pieces spread evenly. Behind the dish is a red cutting board, a small glass jar with red pepper flakes, fresh basil leaves, and a large knife. A wooden spoon rests in the front right corner on the table. The background surface is white marbled. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, polenta is naturally gluten-free, but always check that your tomato sauce and other ingredients are labeled gluten-free to avoid cross-contamination.

Can I prepare this recipe ahead of time?

Absolutely. You can prepare the eggplant mixture and cook the polenta a day ahead. Assemble and bake just before serving to keep the texture fresh and flavors vibrant.