• Course

    Side dish

  • Category


  • Cooking technique

    Indirect cooking

  • Level


  • Amount

    9 persons

Polenta Pie

Polenta is originally from Northern Italy. It is a type of thick porridge that thickens while it cools. Italians use it to prepare a wide variety of dishes, from cookies to savoury tarts. In this recipe, we bake a polenta tart by ‘stuffing’ the polenta with leek, garlic and rosemary, after which we sprinkle it with Parmesan cheese. The result is a delicious vegetarian savoury tart that is perfect to be served as a main course.


For the polenta pie

  • 2 cloves of garlic
  • needles from 3 sprigs of rosemary
  • 1 red chili
  • 100 g butter
  • 2 large leeks
  • olive oil
  • 200 g polenta
  • 200 g Parmesan cheese


  1. Heat the Big Green Egg with the Cast Iron Grid to 220°C. In the meantime, peel the garlic and mince it together with 2/3rds of the rosemary. Slice the chili into thin rings and cube the butter. Put the leek on the EGG’s grid and grill until it softens and colours. Periodically turn the leeks during this process.
  2. Remove the leeks from the grid, use the Cast Iron Grid Lifter to remove the latter and place the convEGGtor in the EGG. Put the grid back and raise the temperature to 200°C.
  3. In the meantime, fry the garlic and minced rosemary in a deep pan with a dash of olive oil. Add 1 litre of water and bring to the boil. Stir in the polenta and plenty of salt, turn the heat down and stir until heated (approx. 15 minutes).
  4. Grate 150 g of cheese on top of the cooked polenta, stir the butter through it and pour this into an oven dish. Remove the outer leaves of the leeks which have cooled by now and cut them into rings. Press these rings into the polenta pie, grate on the remaining cheese, sprinkle with chili and the remaining rosemary. Put the oven dish on the grid, close the lid and bake for approximately 15 minutes until done.

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