Neapolitan Polenta Pie

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Servings: 12 servings Difficulty: Advanced
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A savory crust of cornmeal filled with rich tomato sauce, earthy mushrooms, and creamy yogurt cheese.
Neapolitan Polenta Pie recipe image
Neapolitan Polenta Pie recipe image
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Neapolitan Polenta Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 296.2

Description

This unique Neapolitan-inspired dish transforms humble polenta into a sturdy, savory pie crust that holds a luscious filling of pizza sauce, sautéed field and dried porcini mushrooms, and red onions. The star of the topping is a homemade yogurt cheese, strained for days to achieve a firm, ricotta-like texture that balances the acidity of the tomato base. Finished with briny capers, sharp Parmesan, and fresh basil, this vegetarian pie offers a comforting yet sophisticated flavor profile. It is an excellent choice for a light dinner or a substantial appetizer at a gathering, showcasing how simple ingredients can come together to create a deeply satisfying meal with rustic Italian charm.

Directions

  1. Line a fine-mesh strainer with several layers of cheesecloth and place it over a bowl.
  2. Mix the yogurt with 1/2 teaspoon of sea salt and transfer it to the lined strainer.
  3. Gather the edges of the cheesecloth and tie them together to form a bundle.
  4. Refrigerate the yogurt bundle for at least 10 hours to drain the whey.
  5. Remove the cheesecloth from the refrigerator and unwrap the firm yogurt cheese.
  6. Bring 3 cups of water to a boil in a saucepan.
  7. Gradually stir the polenta into the boiling water while whisking to prevent lumps.
  8. Add the remaining 1/2 teaspoon of sea salt to the polenta.
  9. Cover and cook over low heat, stirring frequently, for 15 minutes or until thick and soft.
  10. Preheat the oven to 425°F (220°C).
  11. Pour the cooked polenta into a 9-inch nonstick pie plate.
  12. Spread the polenta evenly over the bottom and up the sides of the pie plate to form a crust.
  13. Spread the pizza sauce evenly over the polenta crust.
  14. Arrange the sliced red onions, field mushrooms, and rehydrated porcini mushrooms over the sauce.
  15. Dollop the drained yogurt cheese over the vegetables.
  16. Sprinkle with capers and grated Parmesan cheese.
  17. Bake for 25 minutes or until the pie is bubbling hot throughout.
  18. Remove from the oven and top with fresh chopped basil before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 296.2kcal
% Daily Value *
Total Fat 11.0g17%
Saturated Fat 6.1g31%
Cholesterol 33.0mg11%
Sodium 5466.9mg228%
Total Carbohydrate 37.6g13%
Dietary Fiber 4.1g17%
Sugars 21.2g
Protein 15.7g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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