Polenta Pie
Indulge in the comfort of Polenta Pie, a hearty dish that brings together creamy Parmesan-infused polenta and a medley of vibrant, sautéed vegetables layered and baked to perfection. This recipe features wholesome ingredients like zucchini, mushrooms, and bell peppers simmered in a fragrant tomato sauce seasoned with oregano and basil, creating a flavorful filling nestled between golden polenta layers. Topped with melty mozzarella cheese, this baked polenta pie is both visually stunning and irresistibly delicious, making it ideal for weeknight dinners or casual family gatherings. Ready in just under an hour, it’s a vegetarian delight that’s as versatile as it is satisfying.
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Recipe Information
Ingredients
- 1 cup Polenta (coarse cornmeal)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 cup Parmesan cheese (grated)
- 2 tablespoons Olive oil
- 1 Yellow onion (finely chopped)
- 3 Garlic cloves (minced)
- 1 Zucchini (diced)
- 1 Red bell pepper (diced)
- 1 cup Mushrooms (sliced)
- 14 ounces Canned diced tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 1.5 cups Shredded mozzarella cheese
Instructions
In a medium saucepan, bring the water and salt to a boil over medium-high heat.
Gradually whisk in the polenta, stirring continuously to avoid lumps.
Reduce heat to low and cook the polenta, stirring frequently, for about 10-15 minutes until thick and creamy.
Remove polenta from heat and stir in the butter and grated Parmesan cheese. Set aside.
Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish or baking dish.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced zucchini, red bell pepper, and sliced mushrooms. Cook for 5-7 minutes until the vegetables are tender.
Add the canned diced tomatoes, dried oregano, dried basil, and black pepper. Stir well and simmer for 5 minutes.
Spread half of the cooked polenta evenly over the bottom of the prepared pie dish.
Spoon the vegetable mixture over the polenta layer.
Top the vegetable layer with the remaining polenta, spreading it evenly.
Sprinkle the shredded mozzarella cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden.
Remove the polenta pie from the oven and let it cool for 5 minutes before slicing. Serve warm.
Nutrition Facts
Calories |
3201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.0 g | 221% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 7708 mg | 335% | |
| Total Carbohydrate | 246.6 g | 90% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 27.1 g | ||
| Protein | 164.3 g | 329% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 4117 mg | 317% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2386 mg | 51% | |
*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.
