Individual Polenta Pies with Cheese and Tomato
Recipe adapted from Gourmet Magazine June, 2006
1 tablespoon extra-virgin olive oil
1 (16- to 18-oz) ready-made plain polenta roll (plastic-wrapped)
2 tablespoons chopped fresh basil
1 (25- to 26-oz) jar chunky tomato sauce
2 small/medium summer squash (chopped
4 medium sized white mushrooms (chopped)
1/4 lb mozzarella, coarsely shredded (1 cup)
2 tablespoons finely grated Parmigiano-Reggiano
1 small tomato
Put oven rack in middle position and preheat oven to 450°F.
Briefly saute squash, basil, and mushrooms with olive oil and a sprinkle of garlic salt (saute until no longer crunchy, but not completely soft). Using a bit of the olive oil, oil five or six small ramekins (depends on how many layers you want to do).
Cut polenta roll crosswise into 1/4-inch-thick slices and place one in the bottom of each ramekin.
Cover polenta slice with sauce.
Sprinkle on some cheese. Add another slice of polenta, cover with sauce, sprinkle with cheese.
Finally add one more thin slice of polenta and cover that one with fresh tomato slices and more mozzarella cheese and a sprinkle of the Parmesan.
Place ramekins on a tray in the oven for 10-15 minutes, until cheese is bubbling and golden. While pies bake, heat remaining pasta sauce, basil, and oil in a small saucepan, stirring occasionally, until heated through. Let pies stand 5 minutes to firm up and cool, then serve with extra sauce on the side.