POLENTA PIE WITH CHEESE AND TOMATO SAUCE

1 Tbsp extra virgin olive oil
1 (16-18 oz) ready made plain polenta roll (plastic wrapped)
2 Tbsp chopped fresh basil
1 (25 or 26 oz) jar chunky tomato sauce, divided use
1/4 lb mozzarella, coarsely shredded (1 cup), divided use
2 Tbsp finely grated Parmigiano-Reggiano

Put oven rack in middle position and preheat oven to 450 degrees F. Oil a 9 inch pie plate or a 4 c gratin dish with 1 tsp oil.

Cut polenta roll crosswise into 1/4 inch thick slices and line pie plate with half of slices, overlapping slices slightly to completely cover the bottom of pie plate.

Stir 1 Tbsp basil into 1 1/2 cups pasta sauce and spread over polenta then sprinkle with half of mozzarella. Top with remaining half of polenta slices, then sprinkle with Parmiganio-Reggiano and remaining half of mozzarella.

Bake until bubbling and golden, about 20 minutes.

While pie bakes, heat remaining pasta sauce, basil, and oil in a small saucepan, stirring occasionally until heated through.

Let pie stand 5 minutes to firm up and cool, then serve with extra sauce on the side.

Serves 4-6
Source: Gourmet magazine, June 2006