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Tomato pie with polenta crust

Prep Time 30 minutes minutes
Cook Time 45 minutes minutes
Servings 4 minutes

Ingredients

  • For the Tomato pie with polenta crust:

  • For filling:
    olive oil
    3 tomatoes
    1 small zucchini
    1 red onion, thickly sliced
    1/4 teaspoon each salt and pepper

    For crust:
    olive oil
    1/2 cup cornmeal
    3/4 cup water
    1/2 cup milk
    1 egg white
    1/2 cup grated Parmesan cheese
    1/4 cup flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    1/4 cup chopped fresh parsley
    1/4 teaspoon chopped fresh thyme
    1/4 cup Emmenthal cheese
  • Directions

    • Preheat broiler to high. Line a baking sheet with foil; brush with oil. Cut tomatoes into 1/2-inch slices; scoop out and discard seeds and juice. Cut zucchini into 1/4-inch diagonal slices.
      Arrange tomatoes, zucchini and onion in single layer on baking sheet; brush vegetables with oil and sprinkle with salt and pepper. Broil until surface of tomatoes appears dry and zucchini and onions are browned. Set aside.
      Lightly oil a 9-in pie plate or cake pan; sprinkle base and sides with a little cornmeal, tilting pan to coat entire surface evenly.
      Tap pan to remove excess; set aside. In medium saucepan combine 1/2 cup cornmeal and the water; bring to boil over medium-high heat.
      Reduce heat to low; cook, stirring constantly, 3 minutes or until mixture thickens and pulls away from sides of pan.
      Whisk in milk until mixture is smooth. Set aside 5 minutes to cool slightly. Whisk in egg white; stir in Parmesan cheese.
      In small bowl, combine flour, baking powder and salt; stir into cornmeal mixture until well combined.
      Spread cornmeal mixture over base and up sides of prepared pan to form 1/2-in thick layer. Sprinkle with half of parsley and thyme. Using a slotted metal spatula, lift vegetables from baking sheet, draining off juices.
      Cover cornmeal mixture with half of tomatoes, half of onion, the remaining thyme and all but 1 tablespoon of the parsley.
      Arrange remaining tomatoes, the zucchini and onion decoratively on top. Bake in a 375 degree oven for 35 minutes or until crust is puffed and golden. Sprinkle evenly Emmenthal and reserved parsley. Let stand 15 minutes before cutting into wedges.

    Find it online:

    https://pageturnercookbooks.com/recipe/1579-Tomato-pie-with-polenta-crust