Vegetarian Polenta Pie

Vegetarian Polenta Pie

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h
RR
Recipe by  RR

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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 (3)

Rate This Recipe
sueb
1

sueb

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!

Mama Bear
0

Mama Bear

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.

cettina
0

cettina

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

Amount Per Serving (4 total)

  • Calories
  • 168 cal
  • 8%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 20 g
  • 6%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 482 mg
  • 19%

Based on a 2,000 calorie diet

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