Vegetarian Polenta Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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.
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Cooking Level: Expert

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Reviewed: 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.
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Photo by Mama Bear

Cooking Level: Intermediate

Home Town: Tempe, Arizona, USA
Reviewed: 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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Photo by sueb
Reviewed: Mar. 7, 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!
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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