Polenta Pie

This Italian-inspired vegetable pie ditches pastry entirely in favor of a sturdy polenta crust that holds its shape beautifully and brings sweet corn flavor to every bite. Cornmeal cooks slowly in a double boiler with rosemary, parmesan, and whole corn kernels, then gets pressed into a springform pan and chilled until firm. The grilled vegetable filling is where this dish really shows off. Long planks of zucchini, yellow summer squash, eggplant, and roasted red bell peppers get layered into the polenta shell in a decorative pattern, with chopped basil tucked between layers for fragrance. The whole thing chills until firm, then unmolds to reveal a rustic, colorful summer vegetable pie that slices clean and stands tall. Vegetarian by design, naturally gluten-free, and ideal for entertaining since it sits happily at room temperature on a buffet.

Pro Tips

• Whisk the polenta into boiling water in a steady stream while stirring constantly. Dumping it in causes lumps that no amount of stirring fixes.
• Press the polenta firmly up the sides of the springform pan with the back of a spoon. Thin walls collapse when you slice; thick walls hold their shape.
• Pat the grilled vegetables dry before layering. Excess moisture wets the polenta crust and makes the pie slump.
• Chill the assembled pie for at least 2 hours before unmolding. The polenta needs time to fully set.

Variations

• Add a layer of fresh mozzarella or goat cheese between the vegetables for a creamier filling.
• Use grilled portobello mushrooms in place of eggplant for a meatier texture.
• Drizzle the unmolded pie with pesto or balsamic reduction for extra flavor and visual flair.