Italian cuisine is almost always at the top of my list; and a Meaty Italian Polenta Pie hits all the right notes. The edges are sizzling as it emerges from the oven begging to be eaten right then on the spot. It’s so hard to let it cool off a bit so it’s an acceptable eating temperature.
The creamy sweet corn polenta crust layer is full of Italian seasonings, Parmesan and sun-dried tomatoes. The meaty filling is basically a ravioli filling that is precooked, spiked with some marinara. Then the whole pie is then smothered in mozzarella. It all bakes together like a big happy Italian family.
The sun-dried tomatoes are re-hydrated and then chopped up and added to the polenta filling.
You can use coarse ground cornmeal if you don’t have dry polenta. The uncooked polenta layer is then spread into a large cast iron skillet.
Spoon on the prepared meat filling, marinara sauce, and mozzarella.
I added some chopped roma tomatoes for some color and it’s ready to bake for 40 minutes @ 375 F.
As you start serving you will see that every layer is tender and so delicious. The sweet creamy corn polenta perfectly compliments all the other flavors. So good. For gluten free, simply use gluten free panko or bread crumbs for the meat mixture.
If Italian dinner night is on the calendar, I suggest you try this Meaty Italian Polenta Pie. If you are wanting something a little more simplified, try my Spaghetti Pie Supreme. It’s one of our family favorites!
Dinner is looking good this week!
Meaty Italian Polenta Pie
Ingredients
Polenta Layer
- 4 cloves garlic, minced
- 2 cups frozen corn
- 1 cup grated zucchini
- 1 cup sun-dried tomatoes, re-hydrated & chopped (about a 4 to 6 ounces)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup instant Polenta or coarse cornmeal
- 1-1/2 teaspoons baking powder
- 2 eggs, beaten
- 3/4 cup sour cream
- 3/4 cup chicken or vegetable broth
- 4 tablespoons butter, melted
- 1/2 cup grated parmesan cheese
Meaty Italian Filling
- 1/2 pound ground pork
- 1/2 pound ground beef
- 1/2 of a large yellow onion (cut into chunks)
- 1/2 cup panko or bread crumbs (you may use gluten free panko or bread crumbs)
- 3 cloves garlic
- 1/4 cup chicken or vegetable broth
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large eggs
- 2 cups marinara sauce (divided)
- 2 cups grated 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.
