Polenta Pie With Cheese and Tomato Sauce (Gourmet)

• 1 tablespoon extra virgin olive oil
• 1 (17 ounce) package prepared polenta, cut into 1/4-inch-thick slices (plastic-wrapped roll)
• 4 tablespoons chopped fresh basil
• 1 (25 ounce) jarchunky tomato sauce (you probably only need to use 1/2-3/4 of the jar)
• 14 lb mozzarella cheese, coarsely shredded (1 cup)
• 2 tablespoons finely grated parmigiano-reggiano cheese

1. Put oven rack in middle position and preheat oven to 450F Oil a 9-inch pie plate or a 4-cup gratin dish with 1 teaspoon oil.
2. Line pie plate with half of polenta slices, overlapping slices slightly to completely cover bottom of pie plate.
3. Stir 1 tablespoon basil into 1 1/2 cups pasta sauce and spread over polenta, then sprinkle with half of mozzarella.
4. Top with remaining half of polenta slices, then sprinkle with Parmigiano-Reggiano and remaining half of mozzarella.
5. Bake until bubbling and golden, about 20 minutes.
6. While pie bakes, heat remaining pasta sauce, basil, and oil in a small saucepan, stirring occasionally, until heated through.
7. Let pie stand 5 minutes to firm up and cool, then serve with extra sauce on the side.

extra virgin olive oil, polenta, fresh basil, tomato sauce, mozzarella cheese, cheese

Taken from www.food.com/recipe/polenta-pie-with-cheese-and-tomato-sauce-gourmet-343504 (may not work)