Vegetarian Baked Polenta Pie Food

VEGETARIAN POLENTA PIE

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.

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.

VEGETARIAN BAKED POLENTA PIE

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.

POLENTA PIE

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 SHEPHERDS PIE WITH POLENTA TOPPING

Steps:

• 1. Put the celery, carrots and mushrooms in a medium saucepan with the oil and fry over a medium heat for 5-7 minutes until the vegetables are beginning to soften and turn golden. 2. Stir in half the stock and bring to the boil. Bubble down until reduced by half then stir in the passata, lentils and remaining stock. Simmer for 10-15 minutes until all the vegetables are tender and the mixture quite thick. Leave to cool. 3. Meanwhile, make the topping, put the stock in a small saucepan and bring to the boil. Slowly stir in the polenta and simmer gently until thickened. Beat in the basil, cheese and enough skimmed milk to give a soft dropping consistency. 4. Spoon the vegetable mixture into an ovenproof dish and top with the polenta. 5. Heat the oven to 200°C/180°C fan/gas mark 6. Reheat pies for 20 minutes until golden brown and piping hot. Cook's tips The pie can be covered and chilled for two days before re-heating. Or freeze for up to one month. Thaw overnight in fridge before re-heating. The lentil mixture can be used as a vegetarian bolognese-style sauce, served over wholemeal spaghetti or spooned into baked sweet potatoes.

VEGAN SHEPHERD'S PIE WITH POLENTA AND LENTILS

Steps:

• For topping, in a large saucepan combine vegetable stock and milk. Bring to boiling over medium-high. In a medium bowl mix polenta, nutritional yeast, salt, baking soda, and black pepper. Slowly add polenta mixture to saucepan, whisking constantly to break up any clumps. Reduce heat; simmer, stirring frequently for 20 minutes or until all liquid is absorbed and polenta is creamy.
• For filling, in a separate saucepan combine mushrooms, onion, bell pepper, and garlic. Cook over medium-low, stirring occasionally, until the liquid released by the mushrooms has cooked off, about 10 to 15 minutes. Add bay leaves, oregano, thyme, and 1½ cups vegetable stock. Cook over medium-low 20 minutes. Remove bay leaves. Using an immersion blender, pulse to break mushrooms into smaller pieces.
• In a small bowl, whisk together oat flour and ¼ cup of water; add to mushroom mixture. Add lentils, frozen vegetables, vinegar, parsley, and salt and pepper. Mix well. Cook until mixture thickens.
• Spread mixture evenly into a 9x13-inch baking dish. Top with a smooth layer of polenta.
• Bake at 350°F for 25 to 30 minutes, or until polenta begins to turn golden brown. Garnish with parsley. Serve with hot sauce, if desired.