Italian Polenta Pie

June 26, 2013

Italian Polenta Pie

Polenta is not exactly a summer food. I get that. But last night while I was doing intervals along the river I started craving polenta. I have no idea why, but I just did. So by time I got back home I needed polenta; badly.
I had eggplants and tomato sauce, so I created this simple yet wonderful polenta dish. Full of flavors and so Italian. To me any dish involving eggplant, tomato and basil deserves to be labeled as “Italian”. So here it is, a magnificent Italian Polenta Pie.

Italian Polenta Pie

Many are intimidated to try polenta at home. You hear lots of things about how it can become rubbery, or you have to stir forever. It’s none of these things. You just have to nail the correct ratio polenta : water and you’re good to go. And trust me, the proportions I give you in this recipe work pretty well.
Polenta is a thicker cornmeal. It absorbs water and thickers as it cooks, just like oatmeal. No biggies. It cooks pretty fast and you don’t have to do anything besides stirring every now and then.

Eggplant goodness
Eggplant and tomat: yummy!
You might also need to dodge hot polenta splatters when it first starts to boil. But that’s about it.

Stirring Polenta
Thing with polenta it’s that it’s gluten-free, pretty low calorie, almost fat-free and very tasty. When paired with ton a of veggies, it makes for a complete meal full of goodness. All in all this dish is winner. Yes, one more click to convince you: BAM!

Italian Polenta Pie

Italian Polenta Pie                                                                                                    Print this recipe! 
Inspired by PinchOfYum

Few notes. This recipe makes for quite a lot of food, so cut quantities in half if you have to feed a smaller crowd. It may look like I used a ton of cheese but it was actually less than a cup, and you might as well skip it if you don’t feel like it.

Serves 8


1 ½ cups polenta
6 cups water
1 + 2 teaspoons fine grain sea salt

Eggplant mixture

2 large eggplants (about 2 ½ lb / 1.2 kg), cubed (not sure how to cube an eggplant? Look here)
2 cloves of garlic, minced
handful fresh basil leaves, chopped
1 29 oz / 822 gr can tomato sauce
1 tablespoon olive oil
2 teaspoons fine grain sea salt
½ cup water


Mozzarella cheese (or vegan cheese)
Fresh basil
Red pepper flakes (optional)


Fill a large bowl with cold water, add 1 teaspoon of salt and stir until salt dissolves completely.
Place eggplant. Let eggplant sit at least for 20 minutes to draw out the bitterness. Drain eggplant cubes and pat them dry.
Heat 1 tablespoon of olive oil in a large non-stick pan (I used a non-stick wok) over medium-high heat. Add garlic and saute’ for 1 minute, add eggplant cubes and saute’ for 10 minutes stirring every so often, making sure that the eggplant doesn’t stick to the pan.
Add tomato sauce, water, basil, red pepper flakes and 1 teaspoon of salt, turn the heat to low, cover with a lid and cook for 25 to 30 minutes.
In the meantime make the polenta. Bring 6 cups of water to a boil in a large non-stick pan, add 2 teaspoons of salt and, using a whisk, add the polenta making sure no lumps form. Continue cooking stirring once in a while to prevent it from sticking all over the bottom (also be careful that the polenta tend to splatter so use a lid). Polenta will thicken as it cooks.
Cook for about 20 to 25 minutes for a soft polenta, adding a little more water if necessary.
Preheat oven to 350°F (180°C).
Arrange the eggplant mixture in the bottom of a baking dish and spread polenta evenly over the top. Cover with mozzarella cheese (or vegan cheese) and bake in the oven for 10 minutes, turn on the broiler and bake for another minute until cheese is melted and bubbly.
Serve sprinkled with chopped fresh basil and a couple of pinches of red pepper flakes if you want to add a kick.

Nutrition facts

One serving scores 298 calories, 5.5 grams of fat, 51 grams of carbs and 8.1 grams of protein.


  1. It looks absolutely delicious. I usually eat polenda with some sweet toppings but I know I must try this dish.

    1. I LOVE polenta! What a wonderful idea to make a savoy pie! Yum!

  2. Looks amazing. Can't wait to try this!

  3. I've been looking for new ways to prepare polenta for so long, but I think I've just found the perfect one. Looks like I'll be having this for dinner soon... it really looks fantastic!

  4. I agree with Consuelo, this might be just the perfect recipe for polenta

  5. Can I keep this in the fridge after?

    1. Most definitely. I made the polenta pie you see in the pictures on a Sunday and then reheat it in the microwave for the next 3 or 4 days.

  6. Miam miam! This recipe is really good! I love the fact that I have plenty left for the rest of the week! :D

  7. Are there and alternitives for people like me that don't like eggplant?

  8. Looks great! I am building a community of vegans and would love for you to hop over to and leave a recipe.

  9. use squash instead oF EGGPLANT IN almost ANY RECIPE

  10. So to save yourself time (since this isn't the old country) you can cook your polenta in the microwave with equal parts water and chicken broth for taste. There is no science to it just eyeball enough to cover the polenta then put it on for a bit stirring in between until soft. I also sautéed some onion with my garlic and although I'm not done yet I really hope this comes out well cause it was all a lengthy process (mainly because I didn't make the polenta the way I'm use to)
    I have to say the pic looks great so if this time it doesn't work I would defintaly try it again.

  11. When you say 1 1/2 cups of polenta to make the polenta, do you mean corn meal to make the polenta? I’m confused.

    1. Yes, it's 1 ½ cups of cornmeal.
      Hope this helps! :)

    2. Easy Polenta
      1/8 t salt
      3/4 c polenta
      3 c water
      Nuke for 8 min.
      Nuke for 3 min.
      Stir with lotsa butter/evoo
      General measurements - 1/4 polenta to 1 cup water

  12. I sent a question about the polenta part of your recipe but have not gotten a response nor was it published. When you say 1 1/2 cups of polenta, do you mean already made polenta or corn meal to make the polenta part of the dish. It’s a bit confusing and would like to clarify before making it. Thank you!

  13. Could you give some direction as to baking dish size? Seems to a lot of cornmeal, so, a bigger dish than the usual pie dish? (I do not have a straight sided round dish) Have glass in a 11x7, and an 8x8. Planning to use a pound size eggplant, as it is not in season, and some cooked ground beef.

  14. Looks great. Versatile too. I’ll try it with the veggies I have on hand. Can’t wait to try it.