VEGETARIAN BAKED POLENTA PIE
''Baked Polenta Pie is similar to lasagna, but instead of noodles, you get a thick layer of creamy polenta as the base. I layered the pie with roasted vegetables, tomato sauce, and of course loads and loads of mozzarella and Parmesan cheese. You bake the pie until bubbly and do your best to not burn your tongue when it comes out of the oven. Your house will smell so delicious you won't want to wait to dive in.'' Two Peas and Their Pod
Provided by FrVanilla
Categories Savory Pies
Time 1h19m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F.
- To make the tomato sauce, heat the olive oil over medium heat in a large pan. Add the onion and cook for 5 minutes, or until tender. Stir in garlic, tomatoes, fennel seed, basil, oregano, and red pepper. Season with salt and black pepper and let simmer for about 30 minutes over low heat.
- While the sauce is simmering, roast the vegetables. Place zucchini, yellow squash, eggplant, and red pepper on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss. Roast for 25-30 minutes, or until vegetables are tender, stirring occasionally. When the vegetables are done roasting, set aside to cool and reduce oven temperature to 375 degrees F.
- In a large pot, bring the milk, butter, sugar and salt to a light simmer. Slowly add the polenta to the pot, whisking constantly. Once it starts to thicken, trade the whisk out for a spoon and stir until the polenta pulls away from the sides of the pot. Add half of the Parmesan cheese to the polenta and stir to combine. Pour the mixture into a 2 quart casserole dish that has been sprayed with cooking spray. Top with the other half of the parmesan.
- Evenly spread the roasted vegetables on top of the polenta. Spread the tomato sauce over the vegetables and top with grated mozzarella cheese. Place the pie in the oven and bake for 30-35 minutes, or until bubbly and the cheese is melted and slightly browned. Let rest for about 10 minutes. Cut into squares and serve warm.
Nutrition Facts : Calories 418.3, Fat 19, SaturatedFat 9.7, Cholesterol 51.7, Sodium 965.4, Carbohydrate 40.5, Fiber 6.5, Sugar 4.3, Protein 24.7
POLENTA PIE
Make and share this Polenta Pie recipe from Food.com.
Provided by TishT
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine mushrooms and 1/2 cup hot water in a small bowl; set aside.
- Lightly coat bottom and sides of a 10-inch deep-dish pie pan with cooking spray.
- Place broccoli in colander and squeeze out excess water; set aside.
- Heat oven to 400F.
- In a large heavy-bottomed pot, combine remaining 1 1/2 cups hot water, milk and salt; bring to a boil.
- Reduce heat to medium-low and slowly drizzle in cornmeal, whisking constantly.
- Continue to cook, stirring frequently, until polenta is as thick as mashed potatoes, about 6 to 8 minutes.
- Stir in broccoli, mushrooms and their liquid, 3 tablespoons Parmesan and butter.
- Spread polenta mixture evenly in prepared pan.
- Sprinkle on tomato and remaining Parmesan.
- Bake 20 to 25 minutes or until edges begin to brown.
- Cool at least 30 minutes, or serve at room temperature.
VEGETABLE POT PIE WITH WINE SAUCE AND POLENTA CRUST
Categories Mushroom Pepper Potato Bake Vegetarian Rutabaga Bon Appétit
Yield Serves 6
Number Of Ingredients 20
Steps:
- For filling:
- Preheat oven to 425°F. Blanch pearl onions in large pot of boiling water 2 minutes. Drain onions and cool. Peel onions.
- Cut carrots, potatoes, rutabagas and bell pepper into 1/2-inch pieces. Place in heavy large baking pan with onions, leek and mushrooms. Add olive oil and herbes de Provence and toss to coat. Roast until vegetables are tender, stirring occasionally, about 1 hour. Transfer vegetables to 8-inch square glass baking dish. Stir in peas. Season vegetables to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)
- Reduce oven temperature to 350°F. Mix 1 cup vegetable broth and 3/4 cup dry red wine in heavy small saucepan over medium heat. Bring to simmer. Stir remaining 1/4 cup red wine and 1 tablespoon cornstarch in small bowl until smooth. Add to broth mixture and simmer until sauce thickens slightly, stirring occasionally, about 4 minutes. Pour sauce over roasted vegetables.
- For polenta:
- Combine vegetable broth and 1 cup water in heavy medium saucepan over medium heat. Bring to boil. Gradually stir in cornmeal and salt. Cook until polenta thickens and pulls away from sides of pan, stirring constantly, about 10 minutes. Pour warm polenta over vegetable mixture. Using spatula, smooth top, covering vegetables completely. Sprinkle polenta with Romano cheese.
- Bake pot pie until polenta is firm to touch and vegetable mixture is heated through, about 15 minutes. Preheat broiler. Broil pot pie until polenta is golden, about 4 minutes.
- Spoon pot pie onto plate; serve hot.
VEGGIE-TOPPED POLENTA SLICES
This amazing side dish recipe came from a stroke of genius when I didn't have many ingredients on hand. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, cook polenta in 1 tablespoon oil over medium heat for 9-11 minutes on each side or until golden brown., Meanwhile, in another large skillet, saute zucchini in remaining oil until tender. Add shallots and garlic; cook 1 minute longer. Add the broth, pepper and salt. Bring to a boil; cook until liquid is almost evaporated., Stir in the tomatoes, basil and parsley; heat through. Serve with polenta; sprinkle with cheese.
Nutrition Facts : Calories 222 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 558mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
VEGETARIAN SHEPHERD'S PIE WITH POLENTA CRUST
This yummy twist on shepherd's pie comes from German chef Tim Mälzer, but I have made it vegetarian. I hope youll enjoy it, too.
Provided by Lalaloula
Categories < 60 Mins
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 22
Steps:
- In a large pan heat the olive oil. Add the veggie crumbles and sautee until dry and browned.
- Add leeks, celery, tomato paste, paprika, cayenne pepper, rosemary, black pepper and salt. Sautee for another minute.
- Add the diced tomatoes with their juice and the veggie broth. Bring to a boil and simmer uncovered for about 15 minutes.
- Meanwhile combine water, milk, salt and spices in a small pot and bring to a boil. Whisk in the polenta (aka coarse cornmeal). On medium heat cook for about 5 minutes whisking constantly.
- Stir in cheese and butter.
- Pour the vegetable tomato mixture into a round casserole dish (about 9 inch diameter) and top with the polenta mixture.
- Bake in the preheated oven at 200°C/400°F for 12-15 minutes.
- Enjoy!
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From onceuponachef.com
Cuisine GreekTotal Time 45 minsCategory Breakfast & BrunchCalories 382 per serving
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 1.5-qt baking dish (mine is an oval that measures about 9 x 7 inches) or 9-inch pie pan with 1 tablespoon of the oil.
- Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the spinach and cook, tossing frequently, until wilted, 4 to 5 minutes. Set aside.
- In a large bowl, combine the eggs, yogurt, polenta, garlic, salt and pepper; whisk until smooth. Add the feta, Pecorino Romano, and dill, and whisk until evenly combined. Stir in the wilted spinach.
- Pour the mixture into the prepared baking dish or pie pan, and bake until just set and puffed, 20 to 25 minutes. Serve hot or at room temperature.
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