Vegetarian Polenta Pie Recipes

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VEGETARIAN BAKED POLENTA PIE



Vegetarian Baked Polenta Pie image

''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

1 tablespoon olive oil
1/2 onion, diced
2 garlic cloves, minced
2 (14 1/2 ounce) cans crushed tomatoes
1/8 teaspoon fennel seed
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 dash crushed red pepper flakes
1 pinch of coarse salt & freshly ground black pepper
1 small zucchini, chopped
1 small yellow squash, chopped
1/2 small eggplant, chopped
1 small red pepper, chopped
drizzle olive oil
salt and pepper, to season vegetables
1 cup polenta
3 cups skim milk
1 tablespoon butter
1 teaspoon sugar
1/2 teaspoon coarse salt
1 cup parmesan cheese, freshly grated
2 cups mozzarella cheese, shredded

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



Polenta Pie image

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

1 ounce dried mushroom, about 2/3 cup,crumbled
2 cups hot water
20 ounces frozen chopped broccoli, two 10 oz packages,thawed
2 cups milk
1 teaspoon salt
1 cup uncooked cornmeal
4 tablespoons grated parmesan cheese
1 tablespoon butter
1 small roma tomato, seeded and chopped

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.

VEGETARIAN SHEPHERD'S PIE WITH POLENTA CRUST



Vegetarian Shepherd's Pie With Polenta Crust image

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

2 tablespoons oil
200 g veggie crumbles, soaked in water and drained if necessary (this varies from brand to brand)
150 g leeks, cleaned and sliced
150 g celery, diced
2 tablespoons tomato paste
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon salt
1 (425 g) can diced tomatoes, UNdrained
100 ml vegetable broth
125 ml water
250 ml milk
1/4 teaspoon salt
1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon granulated garlic
80 g polenta (aka coarse cornmeal)
30 g parmesan cheese, grated
1 tablespoon butter

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!

ENCHILADA POLENTA PIE



Enchilada Polenta Pie image

Common flavors/ingredients from enchiladas, minus the tortillas. Borrowed heavily from "Fresh from the Vegetarian Slow Cooker."

Provided by Canela

Categories     Beans

Time 6h10m

Yield 5 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 yellow onion, minced
1 1/4 cups polenta
1 teaspoon salt
1/2 teaspoon chili powder
4 cups boiling water
1 tablespoon chili powder
2 1/2 cups salsa
1 (15 1/2 ounce) can pinto beans, drained and rinsed
1 1/2 cups corn
1 (4 ounce) can diced green chilies, drained
1/2 cup red onion, minced
1/4 cup black olives, pitted and sliced

Steps:

  • Heat oil in a small skillet and cook the onion until browned, about five minutes.
  • Transfer the onion to a lightly oiled slow cooker (at least 3.5 quarts). Add the cornmeal, salt, and 1/2 teaspoon of chili powder. Stir in boiling water. Cover and cook on Low for 6-8 hours, stirring often.
  • In a large bowl, combine the salsa, beans, corn, chiles, red onion, olives, and remaining 1 tablespoon chili powder. Set aside.
  • About half an hour before ready to serve, spread the bean mixture over the top of the polenta. Cover and continue to cook on Low until warmed through.
  • Serve garnished with cheddar cheese or monterey jack cheese, and crumbled tortilla chips.

Nutrition Facts : Calories 404.6, Fat 9, SaturatedFat 1.3, Sodium 1611.5, Carbohydrate 73.1, Fiber 15.2, Sugar 8.5, Protein 14.8

POLENTA PIE WITH CHEESE AND TOMATO SAUCE



Polenta Pie with Cheese and Tomato Sauce image

Provided by Ruth Cousineau

Categories     Cheese     Tomato     Bake     Vegetarian     Quick & Easy     Mozzarella     Summer     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 (16- to 18-oz) ready-made plain polenta roll (plastic-wrapped)
2 tablespoons chopped fresh basil
1 (25- to 26-oz) jar chunky tomato sauce (preferably Lucini brand Sicilian eggplant and olive)*
1/4 pound mozzarella, coarsely shredded (1 cup)
2 tablespoons finely grated Parmigiano-Reggiano

Steps:

  • Put oven rack in middle position and preheat oven to 450°F. Oil a 9-inch pie plate or a 4-cup gratin dish with 1 teaspoon oil. 3Cut polenta roll crosswise into 1/4-inch-thick slices and line pie plate with half of slices, overlapping slices slightly to completely cover bottom of pie plate. Stir 1 tablespoon basil into 1 1/2 cups pasta sauce and spread over polenta, then sprinkle with half of mozzarella. Top with remaining half of polenta slices, then sprinkle with Parmigiano-Reggiano and remaining half of mozzarella.
  • Bake until bubbling and golden, about 20 minutes. While pie bakes, heat remaining pasta sauce, basil, and oil in a small saucepan, stirring occasionally, until heated through. Let pie stand 5 minutes to firm up and cool, then serve with extra sauce on the side.
  • *Found at many supermarkets and lucini.com.

MEXICAN POLENTA PIE



Mexican Polenta Pie image

This is a good casserole for a crowd or a potluck. The recipe was a $200 winner in a casserole contest.

Provided by Barb G.

Categories     One Dish Meal

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

1 medium onion, chopped (1/2 cup)
1 medium green sweet pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 lb uncooked ground turkey
1/2-1 teaspoon chili powder
3 tablespoons ground cumin
1/4 teaspoon cayenne pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14 ounce) can diced tomatoes, undrained
1 cup bottled salsa
2 (16 ounce) packages refrigerated cooked polenta (or cook and mold your own)
2 cups shredded monterey jack cheese
2/3 cup chopped fresh tomato
1/4 cup snipped fresh cilantro

Steps:

  • preheat oven to 375°F.
  • In a skillet cook onion, sweet pepper,and garlic in 1 tablespoon hot oil until tender.
  • Add turkey, chili powder, cumin and cayenne.
  • Cook until turkey is no longer pink, stirring to break up meat.
  • Add beans, undrained tomatoes and salsa.
  • Bring to boiling; reduce heat.
  • Simmer gently 15 minutes.
  • Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil.
  • Cut 1 tube polenta into 1/2-inch cubes; press evenly into prepared baking dish.
  • Halve remaining polenta lengthwise and cut into 1/2-inch thick slices; set aside.
  • Sprinkle 1 cup of cheese over polenta in dish.
  • Top with meat mixture.
  • Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato.
  • Bake, uncovered, for 35 minutes or until bubbly.
  • Sprinkle with cilantro.
  • Let stand 15 to 20 minutes before serving.
  • Makes 12 servings.

VEGETABLE POT PIE WITH WINE SAUCE AND POLENTA CRUST



Vegetable Pot Pie with Wine Sauce and Polenta Crust image

Categories     Mushroom     Pepper     Potato     Bake     Vegetarian     Rutabaga     Bon Appétit

Yield Serves 6

Number Of Ingredients 20

Filling
15 pearl onions
2 large carrots
2 russet potatoes (about 8 ounces each), peeled
2 rutabagas (about 6 ounces each), peeled
1 red bell pepper, seeded
1 leek (white and pale green parts only), chopped
10 ounces mushrooms, coarsely chopped
2 tablespoons olive oil
1 1/2 teaspoons dried herbs de Provence
1 cup frozen peas, thawed
1 cup canned vegetable broth
1 cup dry red wine
1 tablespoon cornstarch
Polenta
2 cups canned vegetable broth
1 cup water
3/4 cup cornmeal
1/2 teaspoon salt
1 tablespoon freshly grated Romano cheese

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.

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2021-02-27 Instructions. In a medium saucepan, add grits and 3 cups water. Bring to a boil, then reduce heat to simmer. Cook for 5 minutes, stirring often.
From emilieeats.com


VEGETABLE POLENTA BAKE | HELLO VEGGIE
2019-02-28 Preheat the oven to 350ºF and grease a square baking dish with cooking spray or oil.
From helloveggie.co


POLENTA PIZZA - JAZZY VEGETARIAN - VEGAN AND DELICIOUS!
2020-06-07 Preheat the oven to 400 degrees F. Bake the crust for 12 minutes. Put the pan on a wire rack and let stand for 5 to 10 minutes. Put the garlic and …
From jazzyvegetarian.com


EASY TAMALE PIE – A COUPLE COOKS
2017-09-21 Continue to cook, stirring occasionally, for 20 minutes. When done, spread a layer of polenta evenly in the bottom of each dish. Refrigerate for 30 minutes prior to baking. (This step can be done ahead; just refrigerate until ready to bake.) Preheat oven to 350°F. Drain the diced tomatoes to remove excess liquid.
From acouplecooks.com


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