Meaty Italian Polenta Pie: Savory sweet corn polenta crust, sun dried tomatoes, layered with Italian ravioli type filling, and mozzarella; an Italian feast!
Servings: 10servings
Author: Portlandia Pie Lady
Ingredients
Polenta Layer
4clovesgarlic, minced
2cupsfrozen corn
1cupgrated zucchini
1cupsun-dried tomatoes, re-hydrated & chopped (about a 4 to 6 ounces)
1teaspoondried basil
1teaspoondried oregano
1/2teaspoonsalt
1/2teaspoonblack pepper
1cupinstant Polenta or coarse cornmeal
1-1/2 teaspoons baking powder
2eggs,beaten
3/4cupsour cream
3/4cupchicken or vegetable broth
4tablespoons butter, melted
1/2 cupgrated parmesan cheese
Meaty Italian Filling
1/2pound ground pork
1/2pound ground beef
1/2of alarge yellow onion (cut into chunks)
1/2cuppanko or bread crumbs(you may use gluten free panko or bread crumbs)
3clovesgarlic
1/4 cupchicken or vegetable broth
2teaspoonsdried basil
2teaspoons dried oregano
1/2teaspoonsalt
1/2teaspoonblack pepper
3largeeggs
2cupsmarinara sauce (divided)
2cupsgrated mozzarella cheese (for topping)
Instructions
Meaty Italian Filling
Add the onion, garlic and broth into a blender and puree until smooth. Pour the onion puree over the panko/bread crumbs in a large bowl. Stir together and let the crumbs soak up the liquid about 3 to 4 minutes.
Add the pork, beef, seasonings and eggs. Mix very, very well. This will be a very soft meat mixture.
Cook the meat mixture in a skillet crumbling as it cooks.
Remove from heat when completely cooked through, drain off fat (if any). Add 1 cup of the marinara sauce. Set aside while you prepare the polenta layer.
Polenta Corn Layer & Assembly
Heat oven to 375 F.
To re-hydrate sundried tomatoes , place in a microwave safe bowl, cover with liquid (vegetable broth, chicken broth, or water). Microwave on high for 2 minutes. Then let tomatoes sit for about 10 minutes.
After 10 minutes chop the sundried tomatoes, set aside.
In a large bowl, add all of the dry ingredients and stir until very well combined. Add the eggs and sour cream, and broth. Carefully stir in melted butter.
Add the corn, sundried tomatoes, zucchini, and seasonings.
Use shortening to heavily coat a large 10-inch deep dish pie plate or cast iron skillet. Spread the vegetable polenta mixture into the skillet.
Spoon on the meat filling.
Pour the remaining marinara sauce and top with mozzarella cheese. Add chopped tomatoes and/or olives if desired.
Bake for 40 minutes. Remove from oven and let rest 5 to 10 minutes before serving.