For the "cornmeal-mush" crust you will need:
6 cups water.
1/2 tsp salt (optional)
2 cups dried corn meal grits or polenta. I like a coarse grind, you might like finer.
Seasoning is optional. You can use whatever seasonings you want, or none at all if you prefer.
I used
1/4 tsp red pepper flakes
1/2 tsp dried thyme
Place all ingredients in a large pot with a lid that fits. Keep the lid nearby for when it starts to boil.
Bring to a boil, stir constantly with whisk until it starts to bubble violently.
Lid on and lower heat to Low.
Leave it until it's really, really, thick, 5 minutes or so.
Let it cool until handle-able, not completely cold but not lava-hot.
Line an 8x8 pan with about a half inch layer of polenta.
The rest of the polenta goes in a small loaf pan in the fridge; it will be sliced to top the pie, later.
Editor note: I will update later with a link to lesson 2: The filling and baking process, but briefly:
Fill the crust with your filling of choice, reserving some sauce for topping later
Top with cold polenta slices.
Bake, covered, 30 minutes @ 350F.
Uncover, top with sauce, vegan cheese, or other garnish of your choice like olives, jalapenos, etc.
Bake uncovered @350F for an additional 15 minutes or until brown and crusty on top.
Cool 15min or more. It's even better let to go stone cold and reheat. (yay, leftovers)
Slice and serve