Portabella Polenta Pie
This can be served as a main course, side dish, or appetizer depending on how you slice the pie.
by Hensl Lise
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Agaricus bisporus. © Alan Rockefeller (from mushroomobserver.org)
Objective:
Main Course
Total Time:
1 to 1.5 hours
Yield:
Varies
Suggested Mushrooms:
See code
Ingredients
Marinara Sauce
2 tablespoons extra virgin olive oil
1 tablespoon chopped garlic
16 ounces crushed tomatoes; with juice
1 tablespoon chopped fresh basil
1 tablespoon dry red wine
Salt and pepper to taste
1 pinch sugar
Polenta
2 tablespoons unsalted butter
2 teaspoons minced garlic
3 1/2 cups water
1 teaspoon salt
1 cup polenta
Mushroom Filling
2 tablespoons olive oil
2 cups portobello mushrooms, stemmed and sliced
1/2 cup chopped pitted Kalamata olives
2 tablespoons chopped fresh basil
1/2 teaspoon chopped fresh thyme
1/2 cup crumbled soft fresh goat cheese
1 cup grated mozzarella cheese
1 cup freshly grated parmesan cheese
Method
Marinara Sauce
Heat the oil in heavy saucepan over medium heat. Add the chopped garlic and stir until golden, about 3 minutes.
Using a slotted spoon, remove and discard the garlic.
Add the tomatoes and basil to the saucepan. Season lightly with salt and pepper. Bring to simmer, reduce heat to low and simmer for 10 minutes, stirring occasionally.
Add the wine and simmer for 5 minutes.
Puree the sauce in a processor or blender. Adjust seasoning with salt, pepper and sugar.
Polenta
Butter a 9-inch glass baking pan.
Melt the butter in a heavy saucepan over medium heat.
Add the garlic and saute until golden, about 3 minutes.
Add the water and salt and bring to a boil.
Slowly add the polenta in a continuous stream, whisking constantly. Reduce heat to low, and cook, stirring, until the polenta is very thick, about 20 minutes.
Pour into the prepared baking pan, building up the sides slightly.
Mushroom Filling
Heat the oil in a large heavy skillet over medium heat. Add the mushrooms and saute until tender, about 5 minutes.
Spoon over the polenta. Sprinkle with the olives, basil, thyme, goat cheese, the marinara sauce, mozzarella and parmesan.
Now you can either bake or broil the pie:
Bake: Preheat oven to 400 degrees and bake until the cheese melts, about 20 minutes.
Broil: Broil until the cheese is fully melted and golden brown, watching carefully to avoid burning.
Let stand for 5 minutes before cutting into squares.
Serve with a simple salad.