Polenta Pecorino Pie Crust

Nicole Poirier is the owner of NicolePoirier.com and a professional chef and restrictive diets specialist, passionate about helping you achieve greater levels of health through nutrition and mindfulness.

Serving Size: 8 servings

Prep Time Cook Time Total Time
10 mins 35 mins 45 mins
  • ¾ c polenta or grits
  • 3½ c salted water or vegetable stock for a richer flavor
  • 1 c shredded Pecorino Romano, or other hard cheese
  1. Heat the oven to 375.
  2. Bring the water or broth to a boil in a small saucepan over high heat.
  3. Stir in the polenta, breaking up any clumps, and lower heat to medium.
  4. Stir continuously as it thickens, 5 – 8 minutes. Big bubbles will start to form and explode if you’re not careful – be aware!
  5. Once it is at a nice thick consistency, remove from the heat and stir in the cheese.
  6. Let cool for 5 – 10 minutes.
  7. Line a pie plate with parchment or simply butter or oil a pie plate if you like. 
    Pour in the cooled polenta and form into a crust of uniform thickness with your hands or a lightly greased metal spoon.
  8. Bake for 15 – 18 minutes. The center may rise, filled with air, but you can tamp down once you fill.
  9. Once you have filled with your chosen stuffing, bake again for 15 – 20 minutes and enjoy!

Link to the original recipe here.

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