My Polenta Pie

Sidenote: I have been cooking lately, but you'd never know it if judged by the lack of posts on my blog lately. During these short and dreary days I don't get home in time to cook when there is still some natural daylight remaining. And taking food pictures is so much better when the sun is shining through the windows vs. relying on overhead kitchen lights. Alas, I'm posting these pictures anyway because this recipe is just so darn good that I can't delay any longer. I hope you agree...

My Polenta Pie (Inspired by Moosewood Cookbook)

Polenta Crust
1 1/2 c cornmeal

1 1/4 c cold water

1/4 c heavy cream

1 tsp salt

2 c boiling water

2 T canola oil

Veggie Filling

10 c chopped veggies (onion, corn, broccoli, cabbage all work well)

1 c black beans, drained

10 oz enchilada sauce

3/4 tsp chili powder

1/2 tsp cumin

2 c cheddar cheese, grated

Place oil in 10 inch cast iron skillet in oven, then turn oven on to 425 deg. Preheat with pan inside oven for 10-15 min to get oil very hot.

Mix cornmeal, cold water, heavy cream, and salt in bowl, stir. Bring 2 c water to a rolling boil, and add cornmeal mixture, whisking quickly. Lower to med heat and simmer until cornmeal is thick. You'll know it's ready when running a whisk through it gets a little difficult. This should take 10-15 min. Carefully take skillet out of oven, and pour in hot polenta, wear oven mitts if possible because the oil will splatter a bit. Smooth polenta out and bake for 15 min. - or until set.

While polenta is baking, gather all the veggies you can find in your fridge (I used onion, red cabbage, frozen corn, broccoli, and carrot) and saute in olive oil. You'll need about 8 c of cooked veggies, so you should start out with about 10 c - but this depends on what veggies you choose, some will cook down more than others. 

When veggies are good n' sauteed (10ish min), add beans, enchilada sauce, spices and cook  2-3 min to incorporate ingredients. Remove from heat.

When polenta is set, remove from oven and turn the oven to broil. Layer 1 c cheese on crust, spread all the veggies on top of cheese, and top with remaining cup of cheese. 

Carefully place skillet on the middle rack in oven and broil for approx. 5 min or until cheese is nice and bubbly. 

(Finished Polenta Pie)

(Polenta Crust - baked)

(Veggie Filling)