I’m currently addicted to Vegan Yum Yum’s pink sauce and trying to eat it every chance I get. Which means that I’m trying to incorporate the sauce into every recipe I see. I mean any recipe. Thankfully, instead of resorting to adding it to my next batch of black beans, I found this polenta pie in the Moosewood Cookbook that I thought would work well with the sauce. And work it did. I changed a few things about the recipe. I added tomato sauce instead of sliced tomatoes and added the amazing sauce, first in dots until the addict in me took over at which point I started added gobs of it. See for yourself.
The crust is made from polenta which you pre-bake in order for it to get crispy. Here’s a close up.