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TOMATO PIE WITH POLENTA CRUST
Serves: 4
Preparation time: 30 minutes If they like it, it serves 4 otherwise
Cooking time: 45 minutes
Totaltime: 0 minutes
Ingredients
- 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
Preparation
-
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.
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on The World Cuisine
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