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
MEXICAN POLENTA PIE
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
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.
ENCHILADA POLENTA PIE
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
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
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
GREEK-STYLE SPINACH, FETA & POLENTA PIE
Think of this dish as a cross between baked polenta, a quiche, and a frittata.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 382, Fat 27 g, Carbohydrate 13 g, Protein 21 g, SaturatedFat 11 g, Sugar 3 g, Fiber 1 g, Sodium 554 mg, Cholesterol 273 mg
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.
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!
VEGAN SHEPHERD'S PIE WITH POLENTA AND LENTILS
With a mouthwatering mushroom and lentil filling and a browned polenta topping, this rustic shepherd's pie is sure to satisfy. It's gluten-free as long as you use gluten-free oat flour.
Categories Baked & Stuffed/">Baked & Stuffed
Time 1h15m
Number Of Ingredients 22
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.
More about "vegetarian polenta pie food"
VEGAN POLENTA PIE - THE PLANT-BASED NETWORK
From plantbasednetwork.com
Cuisine South AmericanCategory Dinner, Lunch, Side DishServings 12Total Time 1 hr
- Heat oil in a large cast-iron or another pan over medium heat. Sauté onions, carrots, and broccoli stalks until onions are translucent.
EASY TAMALE PIE - A COUPLE COOKS
From acouplecooks.com
5/5 (4)Category Main DishCuisine MexicanTotal Time 1 hr 10 mins
- Bring 4 cups water to boil in a medium sauce pan. When the water boils, whisk in the 1 cup cornmeal, adding small bits at a time and whisking constantly to prevent lumps. Continue to whisk until the polenta begins to thicken, about 2 minutes. Add 1 teaspoon kosher salt. Reduce the heat so that the polenta bubbles slowly. 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.)
- Drain the diced tomatoes to remove excess liquid. Drain and rinse the beans. Chop ½ cup + 2 tablespoons cilantro.
- In large bowl, mix together beans, tomatoes, ½ cup of the cilantro, 1 cup corn, ½ cup salsa, 2 teaspoons cumin, 1/4 teaspoon chipotle powder, 1 teaspoon oregano, and 1/2 teaspoon kosher salt.
10 BEST BAKED POLENTA VEGETARIAN RECIPES - YUMMLY
From yummly.com
BAKED POLENTA PIE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
Reviews 140Estimated Reading Time 4 mins
- 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.
MEDITERRANEAN VEGETABLE POLENTA - VEGAN ENTREE RECIPE
From toriavey.com
5/5 (21)Total Time 1 hrCategory Side DishCalories 445 per serving
- For the ragout: Heat 2 tbsp olive oil in a large saute pan over medium high heat. Add the mushrooms, onions and 1/2 tsp of salt. Cook until browned, then stir in the smoked paprika, cumin, crushed red pepper, coriander, cinnamon, black pepper and garlic; cook 1-2 minutes until fragrant.
- Stir in the balsamic vinegar, scraping the pan to remove any brown bits. Add the chickpeas and 3/4 cup water to the pan along with diced tomatoes, squash, eggplant, bell pepper and sun-dried tomatoes, stir well to combine. Reduce heat to medium low and cover. Cook until vegetables are tender, stirring occasionally, 20-30 minutes. Season with additional salt and pepper to taste if desired.
- For the polenta: In a medium saucepan combine 3 cups water, coconut milk, 1 tbsp olive oil, turmeric and 1 1/4 tsp salt. Bring to a boil. Reduce heat to a simmer and slowly whisk in the cornmeal. Simmer, stirring frequently, until the mixture is smooth, tender, and creamy, about 15-18 minutes.
15 DELICIOUSLY VEGAN AND GLUTEN-FREE POLENTA RECIPES ...
From onegreenplanet.org
Estimated Reading Time 3 mins
- Healthy Polenta Pizza. This Healthy Polenta Pizza is so delicious and hearty! Plus, it’s loaded with veggies and nutrients! Advertisement.
- Polenta Fries Made With Aquafaba. How cute are these Polenta Fries Made With Aquafaba?! Just dip these in some marinara sauce for the perfect snack or side dish!
- Cilantro Black Bean Burgers Over Polenta Cakes. These Cilantro Black Bean Burgers Over Polenta Cakes are packed with protein! These are the perfect alternative for those who are gluten-free and vegan!
- Quick Polenta Cakes With Lentils and Veggies. Try these Quick Polenta Cakes With Lentils and Veggies for an appetizer at your next get together! Or, try this as a simple and light summer meal!
- Baked Veggie-Packed Mushroom Polenta. This Baked Veggie-Packed Mushroom Polenta would be perfect for your next brunch! It’s loaded with garlic and veggies!
- Polenta Pizza With Avocado Pesto. This Polenta Pizza With Avocado Pesto would be perfect for summer! If you like a thicker crust, try this because it is super thick and doughy!
- Cheesy Polenta With Hearty Greens. This Cheesy Polenta With Hearty Greens is simple to make but so fancy! Broccolini, onion, and garlic combine over this creamy dish!
- Polenta With Seed Ragout and Sage Pesto. This Polenta With Seed Ragout and Sage Pesto is so delicious and savory! The polenta just makes this dish even more hearty and filling!
- Portobello Mushroom Steaks With Cheesy Rosemary Polenta. How fancy are these Portobello Mushroom Steaks With Cheesy Rosemary Polenta! This dish is meaty, cheesy, and still so healthy!
- Grilled Polenta Bruschetta. This Grilled Polenta Bruschetta is such a fancy snack! This summery bite-sized bruschetta would be perfect at your next dinner party!
VEGETARIAN TAMALE PIES - A COUPLE COOKS
From acouplecooks.com
3.9/5 (39)Category Main DishCuisine MexicanTotal Time 40 mins
- Make the polenta. When it is done, spread a layer evenly in the bottom of each dish. For a firm polenta as the base layer, prepare the polenta in advance and refrigerate for 1 hour or more prior to baking.
- Chop the cilantro. Drain the can of diced tomatoes and 1 1/2 cups salsa to remove excess liquid. If using canned beans, drain and rinse the beans.
- In large bowl, coarsely mash the beans with a fork. Add 1 cup corn, tomatoes, salsa, 2 teaspoons cumin, 1/4 teaspoon cayenne, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 cup cilantro. Mix to combine.
VEGAN POLENTA WITH MUSHROOMS AND BEANS - EMILIE EATS
From emilieeats.com
4.8/5 (4)Calories 338 per servingCategory Main Meals
- 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. Alternatively, cook according to package directions.
- To the grits, add non-dairy milk, nutritional yeast, Pompeian Robust Extra Virgin Olive Oil, and turmeric. Stir; season with salt and pepper to taste.
- Warm a greased medium skillet over medium heat. Once hot, add mushrooms and tomatoes. Cook for 8-10 minutes, until mushrooms are tender and slightly browned. Add Pompeian Organic Balsamic Vinegar, garlic powder, and onion powder. Cook for 3-5 more minutes, until vinegar has thickened.
POLENTA & VEGETABLE BAKE RECIPE - EATINGWELL
From eatingwell.com
4.4/5 (16)Total Time 40 minsCategory Healthy Summer Dinner Casserole RecipesCalories 201 per serving
- Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes. Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. Remove from the heat and stir in basil.
- Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.
DO SOME WEEKEND COOKING WITH THESE 17 VEGETARIAN …
VEGAN POLENTA PIE - YOUR VEGAN FAMILY
From yourveganfamily.com
Estimated Reading Time 5 mins
17 DELICIOUS VEGETARIAN DINNERS YOU CAN MAKE WITH A TUBE ...
SPEEDY SPINACH-POLENTA "PIE" RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
Servings 8Calories 169 per servingCategory Entrees
50 DELICIOUS VEGETARIAN MEALS - FEASTING AT HOME
From feastingathome.com
5/5 (40)Total Time 40 minsCategory Vegetarian
VEGAN POLENTA WITH MUSHROOMS AND BEANS | RECIPE | POLENTA ...
From pinterest.ca
4.8/5 (4)Total Time 30 minsServings 4
MUSHROOM AND TOMATO POLENTA PIE | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
4/5
VEGETARIAN POLENTA PIE - REVIEW BY J.I. M. - ALLRECIPES.COM
From allrecipes.com
5/5
VEGETARIAN POLENTA PIE - REVIEW BY CETTINA - ALLRECIPES.COM
From allrecipes.com
4.5/5
BAKED POLENTA WITH MUSHROOMS [VEGAN, GLUTEN-FREE] - ONE ...
From onegreenplanet.org
Estimated Reading Time 2 mins
POLENTA RECIPES - BBC GOOD FOOD
POLENTA TAMALE PIE | VEGWEB.COM, THE WORLD'S LARGEST ...
From vegweb.com
POLENTA PIE CRUST - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
VEGETARIAN BAKED POLENTA PIE - TFRECIPES.COM
From tfrecipes.com
POLENTA PIE WITH SPINACH RECIPE - VEGETARIAN RECIPES
From foodreference.com
VEGETARIAN POLENTA PIE RECIPE
From crecipe.com
BAKED POLENTA PIE RECIPE | VEGETARIAN BAKED POLENTA PIE ...
From pinterest.ca
VEGETARIAN POLENTA PIE | RECIPE | RECIPES, VEGETARIAN, POLENTA
From pinterest.com
VEGETARIAN POLENTA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE BEST RECIPES VEGETARIAN POLENTA PIE
From recipesfoodlifeafter.blogspot.com
POLENTA VEGETARIAN RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
26 POLENTA (VEGAN) IDEAS | POLENTA, VEGETARIAN RECIPES ...
From pinterest.ca
POLENTA RECIPES | ALLRECIPES
From allrecipes.com
POLENTA TAMALE PIE | EASY VEGETARIAN RECIPES
From easyvegetarianrecipes.org
VEGETARIAN POLENTA PIE - PLAIN.RECIPES
From plain.recipes
RATATOUILLE AND POLENTA POT PIE RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
VEGETARIAN SHEPHERDS PIE WITH POLENTA CRUST RECIPES
From tfrecipes.com
VEGETARIAN POLENTA PIE - GLUTEN-FREE GODDESS RECIPES
From glutenfreegoddessrecipes.com
POLENTA PIE RECIPES
From tfrecipes.com
VEGETARIAN POLENTA PIE GOOD RECIPES - ALBERTOCAROL ...
From albertocarol.blogspot.com
33 BEST VEGAN POLENTA RECIPES IDEAS | POLENTA RECIPES ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love