Vegetarian Polenta Pie Recipe - Allrecipes.com
Vegetarian Polenta Pie Recipe
  • READY IN 1 hr

Vegetarian Polenta Pie

Recipe by  

"This healthy recipe is perfect for a light dinner or side dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Heat olive oil in a skillet over medium heat; cook and stir onion, bell pepper, garlic, and oregano in the hot oil until softened, 5 to 10 minutes. Remove skillet from heat.
  3. Pour water into a pot and bring to a boil; add polenta and a pinch of salt. Whisk and cook polenta until thickened, 3 to 5 minutes. Remove from heat.
  4. Spread and flatten polenta into a 9-inch pie plate, forming a crust. Cool to room temperature.
  5. Layer diced tomatoes into the cooled crust; top with onion mixture. Sprinkle Parmesan cheese over filling.
  6. Bake in the preheated oven until cheese is melted, about 10 minutes.
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Reviews More Reviews

Mar 07, 2013

I did not have instant polenta, so used cornmeal. It didn't thicken up real well, so next time I might use 1/4 cup less water if I'm using cornmeal. I love veggies, and could have stood many more of them in this pie, but I enjoyed it for what it was! This recipe lends itself to trying other vegetable combinations. Thanks for the recipe!

 
Jul 31, 2014

This is fun to make and delicious. I don't usually have polenta on hand so I cooked 1/2 cup cornmeal in about 1 1/4 cup water so it would be stiff enough to make a pie crust. I did that a day before and then refrigerated the crust. I used oregano and sliced tomatoes from my garden. I chopped a whole sweet onion by accident and sauted all of it with other vegies and it was still excellent so I think I'll change my recipe to use a whole onion. I think next time I'll lower the temperature to 400 and bake for 20 minutes to heat more.

 

4 Ratings

Dec 29, 2013

I had some leftover polenta and wanted to use it up. I made it for my vegetarian husband. He wanted pineapple and mushrooms, so I added those. Also puréed a fresh tomato and topped it with mozzarella cheese. Voilà! Polenta pizza. Hubby really enjoyed this recipe.

 
May 27, 2013

for 4servings, I had to double the polenta, salt and water and used a larger pan, perhaps we just have bigger apetites. as it is, its good but with the addition of a pinch of chilli flakes, mushrooms, black olives and zucchini fried with the onions and garlic its MUCH better! I topped it with about 4oz crumbled feta and a sprinkling of parmesan cheese and just popped it under the grill for a few minutes to save on the heat of the oven. I also used fresh sliced tomatoes instead of canned.

 

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Nutrition

  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 482 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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