Browsing a magazine the other day, I saw this non-recipe, the savory polenta pie, a tasty and very quick idea to cook a simple dish that can also help us use small leftovers left in the fridge.

I used a package of ready-made polenta loaf, but if you prefer, there’s nothing stopping you from preparing the polenta with instant or coarse cornmeal, letting it solidify, and proceeding as per the little recipe below…

The ingredients are, as mentioned, indicative because I had crescenza, but if you have scamorza, Galbanino, or other melting cheese, use it, please!!

Do you like polenta? I do, I find it economical and versatile to pair with vegetables, cheese, fish for hearty and excellent stews! The most used is the yellow one, but the white one is also used, as well as the one for quick and instant cooking.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a recipe channel open to everyone and free on WhatsApp no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°

Still on the TOPIC of recipes with instant and non-instant polenta flour, here are some ideas right below_

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Portions: 6/8 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons, Winter

Ingredients for SAVORY POLENTA PIE

1 package of ready-made polenta
7 oz oz crescenza cheese
13 Sun-dried tomatoes in oil
to taste Taggiasca olives
to taste capers (I use cucunci)
to taste parsley
to taste salt

Tools for SAVORY POLENTA PIE

#ADV

Parchment paper
Baking tray
Cutting board
Knife

Preparation Recipe for Savory Polenta Pie

To prepare the RECIPE for savory polenta pie, slice the ready-made polenta loaf into regular slices about 0.6 inches thick.
Arrange them on a baking tray lined with parchment paper, close to each other until finished.
With a fork, mash them into coarse chunks: however it turns out is fine!
Now to this kind of polenta mash, add the olives, chopped sun-dried tomatoes in oil, capers, and finally place crescenza cheese flakes here and there.
Bake the FILLED polenta pie at 392°F for as long as needed for the cheese to melt and a nice amber crust to form on the edges!
Before serving, add some parsley leaves… and voilà!
Enjoy the FILLED polenta pie!
Annalisa