No Crust Cornmeal Polenta Vegetable Pie
Savor the vibrant flavors of a hearty yet elegant *No Crust Cornmeal Polenta Vegetable Pie*, a dish that combines wholesome ingredients and comfort-food appeal. This gluten-free recipe replaces traditional crust with a creamy, cheesy layer of golden polenta, creating a canvas for a medley of sautéed vegetables like zucchini, bell peppers, cherry tomatoes, and wilted spinach. Infused with garlic, fresh parsley, and a touch of Parmesan cheese, this vegetable pie is as nutritious as it is delicious. Perfect for a crowd-pleasing dinner or a stunning brunch dish, it’s baked to perfection for a golden, bubbly finish. Serve it warm as a standalone dish or pair it with a crisp side salad for an effortless yet satisfying meal. **Keywords:** crustless vegetable pie, polenta pie, gluten-free dinner recipes, baked vegetable dish, healthy comfort food.
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 large Yellow onion, diced
- 2 medium Bell peppers, diced (any color)
- 1 medium Zucchini, diced
- 1 cup Cherry tomatoes, halved
- 2 cups Spinach, fresh
- 2 tablespoons Fresh parsley, chopped
- 1 cup Parmesan cheese, grated
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with a little olive oil and set aside.
Bring 4 cups of water to a boil in a medium saucepan. Add 1 teaspoon of salt.
Gradually whisk in the cornmeal, reducing the heat to low. Stir continuously until the polenta thickens, about 5-7 minutes.
Remove the saucepan from the heat and stir in 1/2 cup of grated Parmesan cheese. Spread the polenta evenly in the prepared pie dish and let it cool slightly while preparing the vegetables.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and diced onion, cooking for 2-3 minutes until fragrant.
Add the bell peppers, zucchini, and cherry tomatoes to the skillet. Sauté for 5-7 minutes until the vegetables are slightly softened.
Stir in the fresh spinach and cook until wilted, about 1-2 minutes. Season the vegetable mixture with black pepper and red pepper flakes (if using). Stir in the chopped parsley.
Spoon the vegetable mixture evenly over the polenta base in the pie dish.
Sprinkle the remaining 1/2 cup of grated Parmesan cheese over the top.
Bake the pie in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove the pie from the oven and let it cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 9.0 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1071 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
