This fast and easy Italian polenta pie is a cassarole-like dish that uses pantry staples like lentils, marinara, and a tube of prepared polenta.
Mr. Allspice (who is not usually a cassarole fan) said it was “surprisingly good,” so perhaps you can surprise your family with this easy dish as well.
Next, I want to settle the polenta pie vs polenta bake debate. I called this dish a pie because it is layered, not mixed together, before baking.
The pie vs bake debate has only been brought up by me because the internet does not seem to have a consensus on what we should call a dish like this one.
Alas, whatever you choose to call it, the tube of prepared polenta is the main reason I called this dish “easy.” You can also cook raw polenta and spread it over the top of the lentil mixture but the tube prevents another dirty dish. Just saying.
Variations to the Easy Italian Polenta Pie recipe:
- Too many polenta slices? You could chop them up and mix them in, or if you save them for later, try pan searing or grilling until crispy and serve as a simple side dish.
- Fresh basil would be a delicious addition if it is in season and available.
- I love the fresh mozzarella here because it allows you to use less cheese, but still have plenty of flavor. I used the little pearl mozzarellas that don’t require any slicing or grating. Any mozzarella or provolone will do.
- Sesonal vegetables: Try other seasonal vegetable in the mix, like zucchini or eggplant during summertime.
- ½ cup lentils, rinsed and drained
- 1 medium onion, diced
- Splash olive oil
- 8 oz mushrooms, sliced
- 2 garlic cloves, minced
- ½ tsp Italian seasoning
- ¼ tsp each: salt, black pepper and red pepper flake (optional)
- 1 ½ cups marinara
- 1 TBS balsamic vinegar
- 2 TBS Parmesan
- 14 oz tube polenta, cut into 10 slices
- 4 oz fresh mozzarella
- Preheat oven to 400 F.
- In a small pot, cover lentils with water and bring to a boil. Simmer for 12-15 minutes, or until tender. Drain.
- Meanwhile add onion and a splash of olive oil to an oven-proof skillet. Cook until starting to soften, 3-5 minutes. Mix in mushrooms and cook until they start releasing their liquid. Stir in garlic, Italian seasoning, salt, black pepper and red pepper flake (if using). Cook uncovered until the mushroom liquid is evaporated. Stir in cooked, drained lentils, marinara, balsamic and parmesan. Remove from heat.
- Top the lentil mixture with the polenta slices and fresh mozzarella.
- Bake at 400 F for 15-20 minutes, or until the cheese is melted the lentil mixture is bubbling.
