Recipe by Paula Bowman
Food styling by Ian Muggridge
Prop styling by Lara McGraw
Photography by James Tse
First published in Wish Winter 2008
Cornmeal
There are many types of cornmeal in the grocery aisles. This recipe calls for regular cornmeal, which cooks faster than medium and coarse varieties.
Broiling | Cheese | Cornmeal | Vegetarian | Dinner | Main Dish | Side Dishes | 20-Minute Supper Club | All categories...
food
Perfect Polenta Pie
Subtly sweet, polenta (ground cornmeal) is a satisfying substitute for rice, potato or pasta
Ingredients (Serves 8)
| 1 cup | ricotta |
| 1/2 cup | baby spinach |
| 1/4 cup | diced red pepper |
| 1/4 cup | toasted pine nuts |
| 1 | lemon, zested and juiced |
| 1 tsp | chopped fresh thyme |
| 2 tsp | kosher salt |
| 1-1/2 cups | milk |
| 1-1/2 cups | water |
| 1 cup | cornmeal |
| 3/4 cup | grated Parmesan |
| 1 tbsp | unsalted butter |
| 1 | egg |
Instructions
- Preheat oven to 400 F. Grease an 8 x 8-inch oven-safe dish and set aside.
- In a bowl, mix first 6 ingredients, season with 1 teaspoon salt and set aside.
- In a deep, heavy-bottomed pot, bring milk, water and remaining salt to boil. Whisk in cornmeal until blended. Reduce heat, stirring constantly with a wooden spoon until polenta thickens and begins to pull away from sides of pot, about 8 minutes. Stir in 1/2 cup Parmesan and butter.
- Pour half of polenta into prepared pan and cover the bottom, pressing down with damp fingers as it cools.
- Stir reserved ricotta mixture into remaining cooked polenta. Add egg and mix thoroughly. Pour over polenta in pan. Sprinkle with remaining Parmesan. Bake until set and centre puffs slightly, about 12 minutes. Broil until golden, about 3 minutes. Let rest 5 minutes before serving.
Nutritional information
Nutrients per serving: 226 calories, 11 g fat, 13 g protein, 19 g carbs, 2 g fibre. Excellent source of folate and calcium.
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