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
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
Heat the oven to 375.
Bring the water or broth to a boil in a small saucepan over high heat.
Stir in the polenta, breaking up any clumps, and lower heat to medium.
Stir continuously as it thickens, 5 – 8 minutes. Big bubbles will start to form and explode if you’re not careful – be aware!
Once it is at a nice thick consistency, remove from the heat and stir in the cheese.
Let cool for 5 – 10 minutes.
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.
Bake for 15 – 18 minutes. The center may rise, filled with air, but you can tamp down once you fill.
Once you have filled with your chosen stuffing, bake again for 15 – 20 minutes and enjoy!