From the Moosewood Cookbook
Preparation time: 1 1/4 hours (most of it baking time)
Yield: 1 10-inch pie (about 4 or 5 servings)
1 1/2 cups coarse cornmeal
1 teaspoon salt
1 1/2 cups cold water
2 cups boiling water (in a saucepan)
A little olive oil
1 tablespoon olive oil
1 small onion, thinly sliced
1/2 cup thinly sliced bell pepper
10 mushrooms, sliced
1 small zucchini, thinly sliced
5 to 6 medium cloves garlic, thinly sliced
2 teaspoons dried (or 2 tablespoons minced fresh) basil
1/2 teaspoon dried oregano
Freshly ground black pepper
1/4 pound mozzarella, grated
2 small (or 1 medium-sized) ripe tomato, sliced
- Combine cornmeal, salt, and cold water in a small bowl. Have the boiling water on the stove in a saucepan, and add the cornmeal mixture, whisking. Cook about 10 minutes over low heat, stirring frequently, It will get very thick. Remove from heat, and let cool until handleable.
- Preheat the oven to 375°F. Oil a 10-inch pie pan. Add the polenta, and use a rubber spatula and/or wet hands to form it into a smooth, thick crust over the bottom and sides of the pan. Brush the surface with olive oil, and bake uncovered for 45 minutes.
- While the crust bakes, heat 1 tablesoon olive oil in a medium-sized skillet. Add the onion, and sauté for 5 to 8 minutes, or until it begins to soften. Add the bell pepper, mushroom,s and zucchini, and saute utnil everything is tender, but not too soft. (Use your own judgment. There are no rules!) Stir in the garlic, herbs, and some black pepper, and sauté just a few minutes more.
- Turn up the oven to broiling temperature. Sprinkle half the cheese onto the bottom of the baked crust (OK if the crust is still hot), and add the tomato slices. Spread the sautéed mixture over the tomatoes, and sprinkle the remaining cheese on top. Broil until brown (about 5 minutes) and serve hot.