Dolce Mangia
Sweet Eats
Italian Polenta Pie - GF

3/4 c polenta
3 c water
1 t sea salt

Eggplant mixture:

1 large eggplant, cubed
2 cloves of garlic, minced
1/4 c fresh basil leaves, chopped
1 15 oz can tomato sauce
1 T olive oil
1 t sea salt
1/4 c water


1 c mozzarella cheese
Fresh basil
Red pepper flakes to taste

Fill a large bowl with cold water, add 1 t of salt and stir until salt dissolves completely. Add eggplant. Let eggplant sit at least for 20 minutes to draw out the bitterness. Drain eggplant cubes and pat them dry.

Heat 1 T olive oil in a large non-stick pan over medium-high heat. Add garlic and saute’ for 1 minute, add eggplant cubes and saute’ for 10 minutes stirring every so often, making sure that the eggplant doesn’t stick to the pan.
Add tomato sauce, water, basil, red pepper flakes and 1 t salt, turn the heat to low, cover with a lid and cook for 25 to 30 minutes.

In the meantime make the polenta. Bring 3 c of water to a boil in a large non-stick pan, add 1 teaspoons of salt and, using a whisk, add the polenta making sure no lumps form. Continue cooking stirring once in a while to prevent it from sticking all over the bottom Polenta will thicken as it cooks.
Cook for about 20 to 25 minutes for a soft polenta, adding a little more water if necessary.

Preheat oven to 350°F. Arrange the eggplant mixture in the bottom of a baking dish and spread polenta evenly over the top. Cover with mozzarella cheese and bake in the oven for 10 minutes, turn on the broiler and bake for another minute until cheese is melted and bubbly. Serve sprinkled with chopped fresh basil and a couple of pinches of red pepper flakes.

Time: 90 minutes

Serves: 8

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