Neapolitan Polenta Pie

Neapolitan Polenta Pie Recipe from Naples with Yogurt, Mushrooms, and Capers

Region / culture: Naples | Preparation time: 10 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Neapolitan Polenta Pie is a delicious and hearty dish that combines the flavors of Italy with the comfort of a classic pie. This recipe is perfect for a cozy night in or a special dinner with friends and family.

History

Polenta has been a staple in Italian cuisine for centuries, dating back to Roman times. Originally made with farro, a type of ancient grain, polenta has evolved over the years to be made with cornmeal. Neapolitan Polenta Pie is a modern twist on this classic dish, combining creamy polenta with savory vegetables and a tangy yogurt "cheese" topping.

Ingredients

12 oz (340 g) non-fat plain yogurt
1 cup polenta
3 cup water
1 tsp sea salt
1.5 cup pizza sauce
1 cup red onion, sliced
0.25 lb (113 g) field mushrooms, sliced
2 oz (57 g) dried porcini mushrooms, soaked
3 tbsp capers
1 tomato, sliced
1 cup green bell pepper, sliced
3 tbsp parmesan cheese, grated
0.33 cup fresh basil, chopped

How to prepare

The day before serving, prepare the "cheese" from yogurt by mixing yogurt with 0.5 tsp of salt and placing it in a strainer lined with several layers of cheesecloth.
Gently squeeze the cloth around the yogurt and place it over a bowl.
Refrigerate and let it drain for at least 10 hours.
Before proceeding with the recipe, carefully remove the cheesecloth from the cheese ball.
Stir the polenta into boiling water.
Add 0.5 tsp of salt.
Cover and cook over low heat, stirring frequently, for 15 minutes or until thick and soft.
Pour the cooked polenta into a 9-inch nonstick pie plate and spread it evenly over the bottom and sides.
Preheat the oven to 425°F (218°C).
Spread the pizza sauce over the polenta.
Arrange the vegetables over the sauce, then top with the yogurt cheese, capers, and Parmesan cheese.
Bake for 25 minutes or until the pie is bubbling hot throughout.
Remove from the oven and garnish with basil.

Variations

Add cooked Italian sausage or ground beef for a meaty twist.
Substitute different vegetables such as zucchini, eggplant, or artichokes.
Use different herbs and spices such as oregano, thyme, or red pepper flakes for added flavor.

Cooking Tips & Tricks

Be sure to let the yogurt drain overnight to create a thick and creamy "cheese" topping.

- Stir the polenta constantly while cooking to prevent lumps from forming.

- Use a nonstick pie plate to ensure easy removal of the pie after baking.

- Garnish with fresh basil for a burst of flavor and color.

Serving Suggestions

Serve Neapolitan Polenta Pie with a side salad dressed with balsamic vinaigrette for a complete meal. Pair with a glass of red wine for a perfect Italian-inspired dinner.

Cooking Techniques

Be sure to cook the polenta until it is thick and creamy to ensure a sturdy base for the pie.

- Layer the ingredients evenly to create a beautiful and delicious pie.

Ingredient Substitutions

Use Greek yogurt instead of regular yogurt for a tangier "cheese" topping.

- Substitute mozzarella or provolone cheese for the Parmesan cheese.

Make Ahead Tips

Neapolitan Polenta Pie can be assembled ahead of time and refrigerated until ready to bake. Simply cover with plastic wrap and store in the refrigerator for up to 24 hours before baking.

Presentation Ideas

Garnish the Neapolitan Polenta Pie with fresh basil leaves and a sprinkle of Parmesan cheese for a beautiful presentation. Serve on a decorative platter for a stunning centerpiece at your dinner table.

Pairing Recommendations

Pair Neapolitan Polenta Pie with a crisp white wine such as Pinot Grigio or Sauvignon Blanc. For a non-alcoholic option, serve with sparkling water with a splash of lemon.

Storage and Reheating Instructions

Store any leftovers of Neapolitan Polenta Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (177°C) for 15-20 minutes or until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 6g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 30% DV

- Calcium: 15% DV

- Iron: 10% DV

Alergens

Contains dairy (yogurt, Parmesan cheese)

Summary

Neapolitan Polenta Pie is a balanced dish that provides a good source of carbohydrates, fats, proteins, and essential vitamins and minerals. It is a satisfying and nutritious meal option.

Summary

Neapolitan Polenta Pie is a delicious and satisfying dish that combines creamy polenta with savory vegetables and a tangy yogurt "cheese" topping. This recipe is perfect for a cozy night in or a special dinner with friends and family. Enjoy the flavors of Italy with this modern twist on a classic dish.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a cold winter day and I was flipping through an old cookbook that belonged to my dear friend Maria. Maria was an Italian woman who had a passion for cooking and she had shared many of her delicious recipes with me over the years. As I turned the pages, a picture of a Neapolitan Polenta Pie caught my eye. The layers of creamy polenta, savory tomato sauce, and gooey cheese looked absolutely divine.

I immediately called Maria and asked her about the recipe. She explained that Neapolitan Polenta Pie was a traditional dish from the Naples region of Italy. It was a hearty and comforting meal that was perfect for feeding a crowd. Maria shared her family’s recipe with me, along with some tips and tricks for making it just right.

The next day, I set out to gather all the ingredients I would need to make the Neapolitan Polenta Pie. I started by making a simple polenta base using cornmeal, water, and a pinch of salt. As the polenta cooked, I prepared a rich tomato sauce with garlic, onions, and herbs. Once the polenta was done, I spread it in the bottom of a baking dish and covered it with a layer of the tomato sauce.

Next, I added a generous amount of shredded mozzarella cheese on top of the tomato sauce. I repeated the layers of polenta, sauce, and cheese until the dish was filled to the brim. I couldn’t wait to taste the finished product!

After baking the Neapolitan Polenta Pie in the oven for about 30 minutes, the smell that wafted through my kitchen was absolutely mouthwatering. The cheese was bubbling and golden brown, and the polenta had soaked up all the flavors of the tomato sauce. I eagerly cut into the pie and served myself a generous slice.

The first bite was pure bliss. The creamy polenta melted in my mouth, while the tangy tomato sauce added a burst of flavor. The gooey cheese tied everything together perfectly. I knew right then and there that this recipe would become a staple in my cooking repertoire.

Over the years, I have made the Neapolitan Polenta Pie countless times for family gatherings, dinner parties, and just for myself on a cozy night in. Each time I make it, I think of Maria and the joy she brought to my life through her delicious recipes.

I have also shared the recipe with friends and neighbors who have fallen in love with the dish just as much as I have. It’s a dish that never fails to impress and satisfy, no matter the occasion.

As I sit here now, recalling the first time I made the Neapolitan Polenta Pie, I am filled with gratitude for all the wonderful people who have shared their recipes with me over the years. Cooking has always been a way for me to connect with others and create memories that will last a lifetime.

So, the next time you’re looking for a comforting and delicious meal to make, I urge you to give the Neapolitan Polenta Pie a try. I promise you won’t be disappointed. And who knows, maybe one day you’ll pass on the recipe to someone special in your life, just like Maria did for me. Buon appetito!