Three Cheese Polenta Pie

This is a clever vegetarian dinner pie where polenta stands in for traditional pastry crust, and the result is more interesting than any pie shell from the freezer. The cornmeal base bakes into a crisped-bottom, soft-topped shell that cradles a creamy three-cheese filling like a savory cheesecake.

Cooking the cornmeal thoroughly is the critical first step. Ten full minutes of constant stirring over medium-low heat lets each grain hydrate completely, so the crust turns tender rather than gritty. Stirring in Parmesan and nutmeg at the end layers in salty, nutty depth the pie would lack otherwise.

The filling leans on ricotta for body, shredded mozzarella for stretch, and a second hit of Parmesan on top for a golden broiled finish. Two eggs bind everything together into a set, sliceable custard that holds its shape when cut.

A dash of nutmeg in the crust is quietly doing a lot of work. It is the classic Italian cheese-filling aromatic, and it keeps the filling from tasting one-dimensional.

Chef Tips

• Damp hands are the move for pressing the hot polenta into the pie plate; bare hands stick and burn
• Pat the crust evenly up the sides to full rim height so the filling has somewhere to set against
• Full-fat ricotta beats part-skim here, the richer cheese gives better texture in the set custard
• Let the pie rest ten minutes after the broiler finish before slicing, this lets the filling set and gives clean cuts

Variations

• Add sauteed spinach, mushrooms, or caramelized onions to the filling for more depth
• Swap mozzarella for smoked scamorza or provolone for a more aromatic cheese punch
• Serve over fresh tomato sauce or with a simple side salad and balsamic