Pork Polenta Pie


Preparation info

  • Servings:


    • Difficulty


    • Ready in

      1 hr 45

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

This is one of those meals that pays large dividends of your time and leftovers. The polenta layers might look complicated, but they are actually straightforward, and the pork filling is warming and delicious. It has one of the longer total times for a dish in this book, but I thought it was good enough to include. It also feeds an army!


Basic Polenta

  • 6 cups water
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 2 cups coarse polenta


    1. For the polenta: Line a 11 × 16-inch sheet pan with plastic wrap.
    2. In a large pot, bring 6 cups of water to a simmer and add salt and pepper.
    3. Once simmering, whisk in polenta and continue to stir until very thick, about 5 minutes.
    4. Once thick, immediately pour polenta onto sheet pan and spread evenly over pan. Let cool until firm, about 20 to 30 minutes.
    5. To make the pie: Preheat oven to 350°F.
    6. In a large pot, add oil over medium heat. Once hot, add in leeks, carrots, celery, and garlic and cook until vegetables soften, about 5 minutes. Add in ground fennel seeds, red pepper flakes, and a pinch of salt and pepper.
    7. Add tomato paste to pan and stir until paste coats the vegetables. Then add red wine followed by diced tomatoes. Bring to a simmer and cook mixture for about 5 minutes.
    8. Meanwhile, dice leftover pulled pork finely. It should almost resemble ground pork. Add pork and fresh oregano and thyme to filling ingredients and stir well to combine. Let simmer on low heat for 15 minutes, stirring regularly. Taste for salt and pepper. You might need a pinch of both.
    9. When you’re ready to make the polenta pie, cut the polenta into squares and peel the firm pieces off the baking sheet. The plastic wrap should help with removal. Line the bottom of a 9 × 13-inch baking dish with half of the polenta pieces. It’s okay if the polenta doesn’t go all the way to the edges of the pan.
    10. Spoon half of the pork filling over the polenta and then sprinkle with half of the grated cheese. Repeat with another layer of polenta squares and the rest of the pork filling and cheese. The final pie should be pretty thick.
    11. Bake dish until the cheese is melted and bubbling, about 45 minutes.
    12. Let cool for 5 minutes before serving. Garnish each serving with chopped parsley.