Portobello Polenta Pie
| Yield: | 6 Servings |
| Categories: | Mushroom, Mediterranean |
| MARINARA SAUCE | ||
| 2 | tb | Extra virgin olive oil |
| 1 | tb | Chopped garlic |
| 16 | oz | Crushed tomatoes; with juice |
| 1 | tb | Chopped fresh basil |
| Salt and pepper; to taste | ||
| 1 | tb | Dry red wine |
| 1 | pn | Sugar |
| POLENTA | ||
| 2 | tb | Unsalted butter |
| 2 | ts | Minced garlic |
| 3 1/2 | c | Water |
| 1 | ts | Salt |
| 1 | c | Polenta |
| FILLING | ||
| 2 | tb | Olive oil |
| 2 | c | Portobello mushrooms; stemmed and sliced |
| 1/2 | c | Chopped pitted olives; kalamata |
| 2 | tb | Chopped fresh basil |
| 1/2 | ts | Chopped fresh thyme |
| 1/2 | c | Soft fresh goat cheese; crumbled |
| 1 | c | Mozzarella cheese; grated |
| 1 | c | Parmesan cheese; freshly grated |
Advertisement