This recipe was inspired by the Ratatouille Polenta Pie in Kosher By Design Lightens Up and I thank L.R. for giving me the original recipe. The toppings are completely flexible – use whatever veggies you’ve got and like. Below is what I used and it was delicious!
Roasted Vegetable Polenta Pie
5 cups vegetable broth
1 tsp salt
1/2 tsp black pepper
2 tsp dried oregano
1 3/4 cup cornmeal (קמח תירס)
1 T barley malt syrup (optional)
Bring broth and spices to a boil. Slowly stir in cornmeal and syrup. Whisk over low heat for about 8 minutes. The mixture will become thick and aromatic. Remove from heat. Lightly oil a 10-inch spring form pan and press polenta smoothly and evenly across the bottom. Set aside.
Preheat the broiler to high.
2 T minced olives, green or black
2 T minced garlic
1 handful minced fresh herbs such as basil and fresh oregano
1/2 cup tomato sauce
1 tsp sweet paprika
1 tsp sumac (optional)
1/2 eggplant, sliced in thin rounds
1 tomato, sliced in thin rounds
about 4 mushrooms, thinly sliced
1-2 T olive oil
On top of polenta base, spread the tomato sauce then sprinkle the olives, fresh herbs and garlic. Layer the veggies in a circular fashion and sprinkle with the spices if using. Drizzle with olive oil, place in the oven and broil 10-12 minutes until top is browning. Let cool for a few minutes, then release the outer ring, slice and serve. (I made it ahead and served it cold at a buffet and it was devoured).Pin It