No Crust Cornmealpolenta Vegetable Pie Food

BAKED POLENTA PIE

Steps:

• In large pot or dutch oven bring water to full boil. Add salt. Slowly add polenta. Whisk for 5 minutes until slighly combined. Some water will remain. Cover with lid slightly askew so some steam escapes. Continue to simmer stirring every few minutes for about 25 minutes or until polenta is smooth ans soft.
• Remove polenta from heat. Add butter and parmesan.
• While polenta is cooking, start sausage ragu
• In a large skillet, brown the sausage. Drain any exccess grease. Add onion and pepper and cook until soft. Add garlic and saute for a few minutes. Add tomato paste and crushed tomatoes. Simmer for a few minutes. Add herbs, salt and pepper. Simmer about 10 minutes until thick. Taste. More salt?
• Pour the polenta over the ragu and smooth with the back of a spoon
• Bake for 30 minutes or until puffy and hot in the middles. Top with mozzarella and bake for additional 5 minutes.
• Let cool for 10 minutes before serving. The longer you allow to cool the firmer the polenta will become.
• Store leftovers in fridge for up to 3 days.

FARMLAND VEGETABLE PIE

Steps:

• Make filling:
• Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.
• Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.
• Cook scallions (except greens) and garlic in oil with 1 teaspoon salt and 1 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, 4 to 6 minutes. Add squash and okra and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes. Remove from heat and stir in tomatoes.
• Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.
• Make crust and bake pie:
• Pulse dry ingredients with butter in a food processor until mixture resembles coarse meal with some roughly pea-size butter lumps. Transfer to a bowl and stir in milk until mixture just forms a dough.
• Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.
• Halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round. Transfer to a 9-inch glass pie plate, leaving overhang.
• Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle.
• Roll out remaining dough in same manner and place over filling. Trim, leaving a 1/2-inch overhang. Press edges of crust together. Fold overhang under and crimp edge all around.
• Brush crust with additional milk, then cut 3 steam vents.
• Bake until crust is golden and filling is bubbling, 50 minutes to 1 hour. Cool at least 15 minutes before slicing. Serve warm or at room temperature.

VEGGIE POT PIE WITH CORNMEAL PIE CRUST

Steps:

• For the crust: Combine the flour, cornmeal, and salt in a food processor and pulse to combine. Add the butter and pulse just until it resembles coarse crumbs.
• In a small bowl, whisk together the egg yolk and 2 tablespoons ice water. With the processor running, drizzle in the yolk mixture. The dough should just come together. If it looks dry add more water, up to 4 tablespoons.
• Turn the dough out onto a floured surface and knead until it comes together; it will be stiffer than a regular pie crust because of the cornmeal. Divide into four pieces, press into discs, and wrap in plastic wrap. Refrigerate for 30 minutes.
• Preheat the oven to 400 degrees F.
• For the filling: Toss the potatoes, yam, parsnips, celery and mushrooms with 4 tablespoons oil.
• Season with salt and pepper and spread evenly on a baking sheet. Roast, tossing once halfway through, until golden brown, about 20 to 25 minutes. You don't want to cook these all the way though since they will cook more in the pot pie. (They should be al dente, but starting to get some color.)
• Combine the flour and remaining 4 tablespoons oil in a saucepan over medium heat and cook until smooth and bubbly like pancake batter, about 3 minutes. Whisk in the mushroom broth. Simmer until thick enough to coat the back of a spoon. Season to taste and remove from the heat.
• Add the roasted veggies to the mushroom broth along with the peas, thyme, rosemary and sherry vinegar. Divide the filling among four 8-ounce ramekins.
• Remove the dough from the fridge and roll each into a 5-inch disc. Wet the rim each ramekin and lay a crust over the top. Poke each 5 or 6 times with a fork and place in the oven. Bake until the crust is golden brown, about 20 to 25 minutes.

NO CRUST CORNMEAL/POLENTA VEGETABLE PIE

Steps:

• Cook onion in olive oil until just tender, in a large round pot with a lid.
• Add curry paste and mix well.
• Add chopped carrot and cook on medium heat until carrot is tender or even lightly browned.
• Add water and peas.
• Bring to a boil.
• Add sugar.
• Boil for 2 minutes.
• Add cornmeal.
• Stir and remove from heat once thick (about 30 seconds).
• Cover and let sit 10 minutes.
• Cut into pie-slice-shaped pieces, and serve with ketchup. Enjoy!

NO CRUST COCONUT PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine eggs, butter or margarine, flour, vanilla, sugar, milk and coconut. Mix well.
• Pour into 10 inch deep dish pie plate.
• Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes. Crust will form on the bottom.

IMPOSSIBLY EASY VEGETABLE PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
• Stir remaining ingredients until blended. Pour into pie plate.
• Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.