Baked Polenta Pie
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 (14.5 oz) cans crushed tomatoes
- 1/8 teaspoon fennel seed
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Dash of crushed red pepper
- Pinch of coarse salt and freshly ground black pepper
- 1 small zucchini, chopped
- 1 small yellow squash, chopped
- 1/2 small eggplant, chopped
- 1 small red pepper, chopped
- Drizzle of olive oil
- Salt and pepper, to season vegetables
- 1 cup polenta
- 3 cups milk
- 1 tablespoon butter
- 1 teaspoon sugar
- 1/2 teaspoon coarse salt
- 1 cup freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil, dried (1/2 teaspoon)
- Eggplant, small (1/2)
- Garlic (2 cloves)
- Onion (1/2)
- Oregano, dried (1/4 teaspoon)
- Tomatoes (2 (14.5 oz) cans)
- Yellow squash, small (1)
- Zucchini, small (1)
- Cooking & Baking
- Fennel seed (1/8 teaspoon)
- Olive oil (1 tablespoon)
- Olive oil (1 Drizzle)
- Red pepper (1 Dash)
- Red pepper, small (1)
- Salt, coarse (1/2 teaspoon)
- Salt and freshly ground black pepper, coarse (1 Pinch)
- Salt and pepper (1)
- Sugar (1 teaspoon)
- Pasta & Grains
- Polenta (1 cup)
- Dairy
- Butter (1 tablespoon)
- Milk (3 cups)
- Mozzarella cheese (2 cups)
- Parmesan cheese (1 cup)
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Recipe Stats
Published January 9, 2012 (1 year ago).
219 people saved this recipe.
