Cheesy Polenta Pie

(Note: updated recipe to include the forgotton sundried tomatoes!) Let's start by saying that we've both under some stress lately. That means we wanted needed some comfort food. For Amy, that usually means meat, but it's Meatless Monday, and we're stickin' to that resolution (since it's still January...)! So, we turned to cheese as a key ingredient in tonight's meatless meal.

Cheese definitely falls under the "comfort food" category in our world, and since Amy spent some fun years in New Orleans, so do grits. (For a great explanation of the difference between polenta and grits, go HERE). In this cooked-on-the-stovetop-then-baked dish, we use parmesan and mozzarella to give our polenta a boost of flavor and extra gooey creaminess. A handful of chopped sundried tomatoes not only offer the dish some color and nice concentrated tomato taste, but enhance the saltiness of the parmesan. Next time, we'd put in more parmesan and add some chopped fresh herbs to the mix, perhaps basil or rosemary. We enjoyed this hot out of the cast iron pan with a side salad for dinner, yet we also grabbed a wedge out of the fridge and loved it at room temperature as a just-before-school-starts morning snack.

Ingredients:

Preheat oven to 350. Pour the water into a medium pot and add salt to it. Whisk the polenta into the cold water, then turn the heat on to medium. Bring to a boil and cook, stirring constantly, until the polenta has absorbed most of the water and has the consistency of grits. Lower heat and continue to cook, stirring still, for another 3-5 minutes. Turn off the heat, then add 1 tablespoon of butter and all of the parmesan cheese, as well as the sundried tomatoes, stirring until the butter melts and tomatoes are evenly distributed. Grease a cast-iron skillet with the other tablespoon of butter and spread the polenta into it evenly. Top the polenta with the mozzarella cheese. Place in the oven and bake at 350 for 35 minutes. Allow to cool five minutes before slicing and serving.