Polenta Pie with Cheese and Tomato Sauce

Ingredients:

1 tablespoon extra-virgin olive oil

One (16 to 18-oz) ready-made plain polenta roll (plastic-wrapped)

2 tablespoons chopped fresh basil

One (25 oz) jar chunky tomato sauce

1/4 pound mozzarella, coarsely shredded (1 cup)

2 tablespoons finely grated Parmigiano-Reggiano cheese

Directions:

Put oven rack in middle position and preheat oven to 450°F.

Oil a 9-inch pie plate or a 4-cup gratin dish with 1 teaspoon olive oil.

Cut polenta roll crosswise into 1/4-inch thick slices

Line pie plate with half of slices, overlapping slices slightly to completely cover bottom of pie plate.

Stir 1 tablespoon basil into 1 and 1/2 cups pasta sauce and spread over polenta.

Sprinkle with half of mozzarella.

Top with remaining half of polenta slices.

Sprinkle with Parmigiano-Reggiano cheese and remaining half of mozzarella.

Bake until bubbling and golden, about 20 minutes.

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

Let pie stand 5 minutes to firm up and cool.

Serve with extra sauce on the side. Makes 4 to 6 servings.