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Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 45 minutes
Totaltime: 1 hour 15 minutes


  • 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


  • 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.
Have you tried the recipe?

Tomato pie with polenta crust

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