Ingredients
1
tbsp extra-virgin olive oil
1
(16- to 18-oz) ready-made plain polenta roll (plastic-wrapped)
2
tbsp chopped fresh basil
1
(25- to 26-oz) jar chunky tomato sauce (preferably Lucini brand Sicilian eggplant and olive)*
1/4
lb mozzarella, coarsely shredded (1 cup)
2
tbsp finely grated Parmigiano-Reggiano
Directions
1.
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 oil. 3Cut polenta roll crosswise into 1/4-inch-thick slices and line pie plate with half of slices, overlapping slices slightly to completely cover bottom of pie plate. Stir 1 tablespoon 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 Parmigiano-Reggiano and remaining half of mozzarella.
2.
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.
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