Neapolitan Polenta Pie

This polenta pie flips the pizza concept on its head. Instead of dough, cooked polenta gets pressed into a pie plate to form a sturdy, golden crust that holds pizza sauce, vegetables, and a surprising homemade cheese made from strained yogurt.

The yogurt cheese needs to start the day before. Non-fat yogurt drains through cheesecloth in the fridge for at least 10 hours, losing its whey and transforming into a thick, tangy spread with the consistency of fresh ricotta. It melts and bubbles in the oven, giving you that cheese-pull satisfaction without the fat of mozzarella.

Two kinds of mushrooms do the work of meat here. Fresh sliced mushrooms bring juicy texture while dried porcini, soaked and reconstituted, add an intense, woodsy umami that fills the whole pie with savory depth. Together with briny capers and fresh basil added after baking, every bite is loaded with flavor.

Pro Tips

• Spread the cooked polenta into the pie plate while it’s still hot and pliable. Once it cools, it sets firm and won’t mold to the dish.
• Squeeze the cheesecloth gently around the yogurt. Pressing too hard forces out proteins along with the whey and leaves you with chalky cheese.
• Soak the dried porcini in hot water for at least 20 minutes. Save that soaking liquid and add a splash to the pizza sauce for extra mushroom intensity.

Variations

• Add sliced black olives and artichoke hearts for a Mediterranean-loaded version.
• Swap pizza sauce for pesto and top with roasted cherry tomatoes for a different flavor profile.
• Use smoked mozzarella instead of yogurt cheese if you’re not worried about keeping it low-fat.