Roasted Vegetable Polenta Pie

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

Polenta:

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.

Topping:

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).

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