Here's a variation that's a bit more substantial and "dinner-like." This recipe has four layers: the polenta crust, the tomato sauce, the vegetables and the cheeses.
Everything can be adjusted according to taste, so have fun with it!
Polenta Crust:
1-1/2 cups course cornmeal
1 tsp. salt
1-1/2 cups cold water
2 cups boiling water
1-1/2 cups cold water
2 cups boiling water
Combine cornmeal, salt, and 1-1/2 cups cold water in a bowl.
Whisk into the 2 cups of boiling water. Cook 10 minutes over low heat, stirring frequently. Remove from heat and let cool.
Oil an 9x9 glass dish. Press polenta (with a spatula) into pan to make crust. Brush with olive oil and bake at 375F for 45 minutes
While that's cooking, prepare the other layers...
Tomato Sauce:
1 tablespoon olive oil
1/2 onion, chopped fine
1 tsp garlic, minced
1 (15 oz) can tomato sauce
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
Sauté onion. Add to tomato sauce and spices and simmer for 10 minutes.
Topping:
1 zucchini, sliced
1 red pepper, sliced
1 red pepper, sliced
5 large portobello mushrooms, sliced
Sun-dried tomatoes
Sun-dried tomatoes
Fresh basil
Cheeses:
Mixture of mozzarella, Parmesan and feta--according to taste.
To assemble:
Once the polenta crust is done, spoon in the tomato sauce, add your veggies, and top with cheeses.
Bake at 375F for another 15 minutes.
Let sit for another 15 minutes before serving.
Enjoy!
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