VEGETARIAN POLENTA PIE
This healthy recipe is perfect for a light dinner or side dish.
Provided by RR
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- 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.
- 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.
- Spread and flatten polenta into a 9-inch pie plate, forming a crust. Cool to room temperature.
- Layer diced tomatoes into the cooled crust; top with onion mixture. Sprinkle Parmesan cheese over filling.
- Bake in the preheated oven until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 168.4 calories, Carbohydrate 20 g, Cholesterol 7.5 mg, Fat 7 g, Fiber 2.3 g, Protein 6.1 g, SaturatedFat 2.1 g, Sodium 385.5 mg, Sugar 3.4 g
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!
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
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