Ratatouille Polenta Pie

This makes a beautiful gluten free (vegan if you omit the cheese) dish that I feel comfortable serving for a nice dinner.  You can modify it to be more like a polenta pizza by changing the toppings up a little.  It is based on a recipe from Kosher By Design.

8 Servings

4 cups vegetable stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1 1/4 cups cornmeal
1 tablespoon Italian seasonings

1/8 cup honey
nonstick cooking spray
1 cup marinara
1/2 zucchini, with skin, sliced paper-thin
1/2 small eggplant, with skin, sliced paper-thin
1/2 red onion, sliced paper-thin
2 small tomatoes, sliced thin
2 cloves fresh garlic, minced
olive oil spray
1 teaspoon dried oregano
fresh basil leaves, for garnish

Optional:  ½ cup Feta cheese

Heat the stock, salt, and pepper in a medium pot over high heat until just boiling. Slowly whisk in the cornmeal. Reduce the heat to low. Whisk continuously until the mixture is fluffy and not grainy, and is pulling away from the sides of the pot, about 8 minutes. Remove from the heat and add honey and Italian seasoning.

Set the broiler to high and spray a 10-inch spring form pan with nonstick cooking spray.   Press the polenta into the bottom of the pan, forming a base. Top with marinara. Scatter the slices of zucchini, eggplant and tomato over the top of the pie. Spray with olive oil.  Broil just below heat source for 6 minutes.  Remove from oven and top with onion, minced garlic, oregano and cheese. Broil for another 4 minutes, or until browned.  Remove from oven. Carefully release the sides of the pan and slide onto serving platter. Garnish with basil leaves. Slice and serve.