Print

Italian Polenta Pie Recipe

Print Recipe

★★★★★

4.6 from 146 reviews

This Italian Polenta Pie is a hearty and comforting dish featuring creamy polenta topped with a savory eggplant and tomato sauce, finished with melted mozzarella cheese and fresh basil. Perfect for a flavorful vegetarian main course, it combines the rich textures of soft polenta and tender, seasoned eggplant baked to perfection.

Ingredients

Scale

Polenta

  • 1 ½ cups polenta
  • 6 cups water
  • 1 + 2 teaspoons fine grain sea salt

Eggplant mixture

  • 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)

Toppings

  • Mozzarella cheese (or vegan cheese)
  • Fresh basil
  • Red pepper flakes (optional)

Instructions

  1. Prepare the eggplant: Fill a large bowl with cold water and add 1 teaspoon of salt, stirring until dissolved. Place the cubed eggplant into the salted water and let it soak for at least 20 minutes to draw out any bitterness. Drain the eggplant cubes and pat them dry with paper towels.
  2. Sauté the eggplant and garlic: Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the eggplant cubes and sauté for about 10 minutes, stirring occasionally to prevent sticking and to ensure even cooking.
  3. Simmer the eggplant sauce: Stir in the canned tomato sauce, ½ cup water, chopped basil leaves, red pepper flakes (if using), and 1 teaspoon of salt. Reduce the heat to low, cover the pan with a lid, and let it cook for 25 to 30 minutes, allowing the flavors to meld and the eggplant to become tender.
  4. Cook the polenta: While the eggplant simmers, bring 6 cups of water to a boil in a large non-stick pan. Add 2 teaspoons of salt. Using a whisk, gradually add the polenta to the boiling water, stirring constantly to avoid lumps. Reduce heat and cook gently, stirring occasionally to prevent sticking and splattering, for about 20 to 25 minutes until the polenta is soft and thickened. Add a little more water if necessary to reach desired consistency.
  5. Preheat the oven: Set your oven to 350°F (180°C) in preparation for baking the assembled pie.
  6. Assemble the pie: Spread the cooked eggplant mixture evenly in the bottom of a baking dish. Carefully spread the cooked polenta evenly over the eggplant layer. Top the polenta with a generous layer of mozzarella or vegan cheese.
  7. Bake and broil: Place the baking dish in the preheated oven and bake for 10 minutes until the cheese is melted. Then, switch the oven to broil and broil the pie for another minute or until the cheese is bubbly and slightly browned.
  8. Garnish and serve: Remove the pie from the oven. Sprinkle with fresh chopped basil and add a pinch or two of red pepper flakes if you desire a bit of heat. Serve warm for a delicious and satisfying meal.

Notes

  • Soaking the eggplant in salted water helps reduce any bitterness and prevents it from absorbing too much oil when cooking.
  • Use a whisk when adding polenta to boiling water to avoid lumps and ensure a smooth texture.
  • Be careful when cooking polenta as it can splatter; using a lid partially over the pot can help contain this.
  • For a vegan version, substitute mozzarella cheese with a suitable vegan cheese alternative.
  • You can add red pepper flakes to the eggplant sauce or as a topping to add a spicy kick.

Keywords: Italian Polenta Pie, Polenta recipe, Eggplant pie, Vegetarian Italian dish, Baked polenta, Comfort food

Find it online: https://nayabaker.com/italian-polenta-pie-recipe/