Polenta Tomato Pie

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Polenta Tomato Pie

I have a friend (identity not revealed) who hides the leftovers in the back of the fridge when she makes this pie. It’s so easy to make that I don’t bother hiding the leftovers I just make more. It’s a great entrée to serve if you have a gluten-free friend, because it’s gluten-free without trying too hard.





3 ½ cups water

1 cup cornmeal

1 teaspoon salt

1 cup asiago or parmesan cheese

2 ounces cream cheese


3 cups sliced tomatoes (one pound)

1 teaspoon salt

1 cup diced red onion or sweet yellow onion

1 Tablespoon olive oil

½ teaspoon fresh ground black pepper

½ cup asiago, parmesan, or mozzarella cheese

Pre heat oven to 350 degrees.

Combine sliced tomatoes with 1 teaspoon of salt in a strainer set over the sink. Shake occasionally to encourage draining. Let drain about 20 minutes.

Meanwhile make polenta. Bring water to a boil in a heavy bottomed sauce pot.

 Whisk in cornmeal and continue whisking until there are no lumps.

Cook covered for about 10 minutes on low, stirring occasionally. Add salt and cheeses and stir until cheese is melted. Pour into a deep dish 10 inch pie pan or a 9x13 pan.

 Make the pie by layering tomato slices and onion on top of polenta. Drizzle with oil, sprinkle with pepper and cheese.

 Bake for about 25 minutes until cheese is bubbly.

Serve with mixed green salad, pesto potato salad, grilled summer squash, grilled chicken, cucumber, or shaved vegetable salad.

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