Portobello Polenta Pie

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Marinara Sauce

2 tablespoons extra virgin olive oil

1 tablespoon chopped garlic

1 (16-ounce) can crushed tomatoes with their juices

1 tablespoon chopped fresh basil

Salt and freshly ground pepper to taste

1 tablespoon dry red wine

Pinch sugar


2 tablespoons unsalted butter

2 teaspoons minced garlic

3 1/2 cups water

1 teaspoon salt

1 cup polenta


2 tablespoons olive oil

2 cups sliced stemmed portobello mushrooms

1/2 cup chopped pitted kalamata olives

2 tablespoons chopped fresh basil

1/2 teaspoon chopped fresh thyme

1/2 cup crumbled soft fresh goat cheese

1 cup grated mozzarella cheese

1 cup freshly grated Parmesan cheese

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