Vegetarian Polenta Pie

Vegetarian Polenta Pie

Made  times
RR 0

"This healthy recipe is perfect for a light dinner or side dish."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 168 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 386 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

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 m...

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 moz...

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 ...

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, mush...

Other stories that may interest you