Polenta is a ground yellow maize, meant to be cooked slowly over low heat, with lots of stirring. In this dish I combine rich vegetables and cheeses with a soft, creamy polenta to create a hearty vegetarian meal.

Polenta Pie with artichokes and mushrooms : Serves 6

Chop 1/2 cup of marinated artichokes (found at your local Italian grocery store) and 2 cups of mixed mushrooms. Set aside.

Butter an 8 or 9 inch pie pan. Boil 4 cups of vegetable stock (or water). Stir in 1 Tbsp of butter. Then slowly stir in 1 cup of polenta. Boil, then immediately reduce the heat to a simmer and whisk occasionally for about 10 minutes. Season to taste with salt and fresh ground pepper. Stir in 1/4 cup grated parmigiano-reggiano cheese and 1 Tbsp of olive oil. Pour the polenta into the buttered pie pan.

Preheat the oven to 375 degrees.

Saute the mixed mushrooms in 1 Tbsp olive oil. Season with salt and pepper. Stir the mushrooms into the polenta so that they are evenly spread throughout. Then, stir in the artichokes in the same way. Top the polenta pie with 1/4 cup grated Pecorino Romano cheese and Bake 5-10 minutes, until nicely browned on top. Garnish with fresh, minced parsley and serve hot.

Easy weeknight dinners is published every Tuesday at noon.

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Jessica Alfreds

Jessica Alfreds is a Chef, Caterer, and Event Planner based in New York City. She is currently working on her first cookbook, teaching herself how to sew, and attempting to live a purposeful life. Jessica is a 3rd generation New Yorker and currently resides in the East Village. Visit jessicaalfreds.com.

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