The Polenta Pie recipe kept reminding me of a dish I’ve been making for a few years – Skillet Polenta with Tomatoes and Gorgonzola. The Skillet Polenta recipe, however delicious, has one big problem: no matter how long I cook it, the polenta never really hangs together. The preparation method for the polenta looked very different in the Polenta Pie recipe, so I wanted to try it for two reasons: it looked pretty darn good, and it might help me figure out how to make the Skillet Polenta recipe less of a goopy mess.
I followed the Polenta Pie recipe with two changes – I rehydrated porcini mushrooms and used them instead of fresh mushrooms. Also, I used half a pound of mozzarella cheese instead of one quarter pound (I can’t help myself when it comes to cheese).
The Polenta Pie served up in neat slices quite easily. I made the pie in the afternoon while my kids napped and then reheated it before dinner time. It tasted great, and I will make it again, but I think next time I will plan to finish baking it right before serving dinner; the outside edge of the crust got a bit hard and dry, and the layer of topping separated from the polenta when you dug into it with a fork. I have a hunch that those two issues might disappear if it doesn’t sit for a few hours and then go back in the oven again for reheating. If anyone else makes it before I get the chance to try again, please give us an update.
That looks delicious Suzanne! Another one to try :)
ReplyDeleteIt is beautiful. I was looking through the cookbook and am going to try the gypsy soup recipe tomorrow. While I was looking, I saw the polenta pie picture. Yours looks just like the photo if not better.
ReplyDeleteI was interested in that recipe, too, since I like my pizza crust on the crunchy side (rather than soft). Sure looks yummy.
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