Roasted Tomato Polenta Pie

• Roasted Tomato Filling
• 4-5 pounds fresh tomatoes (I prefer cherry, but any will do. I recommend staying on the smallish side)
• 2 tablespoons olive oil
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh oregano leaves
• 1 tablespoon lemon zest
• 2-4 garlic cloves minced
• 1 teaspoon red pepper flakes (or to taste)
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 2 tablespoons fine cornmeal
• freshly grated parmesan cheese (optional)
• more fresh herbs for garnish
• 2 tablespoons fresh lemon juice
• Polenta Crust
• 4 cups water or stock (chicken or veggie)
• 1 cup polenta

1. Heat oven to 400 degrees.
2. Stem and halve all the tomatoes. combine them in a large bowl with the oil, herbs, zest, garlic, pepper, sugar, and salt. Pour into a 9x13 (or larger; lots of surface area is what you're after) baking dish and roast for 30-45 minutes or until much of the liquid is gone and the tomatoes are soft and gooey. You'll want to stir them a few times during cooking. When they're done, remove them from the oven and stir in the cornmeal. rnrnYou could stop right now and just grab a spoon, but trust me, it's even better in a pie.
3. While the tomatoes are roasting, work on the polenta crust. Bring the water or stock to a boil in a medium saucepan. Gradually pour in the polenta while whisking constantly. Lower the heat to low and continue cooking, stirring with a wooden spoon every few minutes, until the polenta has softened and is pulling away from the sides of the pan. This should take about 25-30 minutes.
4. Spoon the polenta into a well-oiled pie pan. Using your hands or a rubber spatula, pat the polenta evenly along the bottom and up the sides of the pan. You want the crust to be about 1/4-inch thick.
5. Pour the roasted tomatoes into the prepared polenta pie shell. Place the pie under the broiler for about 5-10 minutes or until the tomatoes have browned. rnrnRemove from oven and immediately top with cheese (if using), lemon juice, and fresh herbs. Wait about 10 minutes before serving so it can set up.

tomato filling, tomatoes, olive oil, thyme, oregano, lemon zest, garlic, red pepper, sugar, salt, cornmeal, parmesan cheese, herbs, lemon juice, polenta crust, water, polenta

Taken from food52.com/recipes/23392-roasted-tomato-polenta-pie (may not work)