Vegetarian Baked Polenta Pie
Discover comfort and flavor in every bite with this Vegetarian Baked Polenta Pie, a hearty and wholesome dish perfect for weeknight dinners or entertaining guests. Featuring a creamy polenta base infused with parmesan, this recipe layers sautéed zucchini, baby spinach, red bell pepper, and a rich tomato sauce seasoned with Italian spices, creating an irresistible medley of textures and flavors. Topped with gooey melted mozzarella and garnished with fresh basil, this baked polenta pie is a feast for the eyes and the palate. It's gluten-free, packed with nutrient-rich vegetables, and comes together in just one hour, making it a simple yet impressive vegetarian main course. Serve it warm with a crisp green salad for a complete, crowd-pleasing meal!
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Recipe Information
Ingredients
- 1 cup instant polenta
- 3 cups vegetable broth
- 1 cup parmesan cheese, grated
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 3 cups baby spinach
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh basil, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or baking dish.
In a medium saucepan, bring the vegetable broth to a boil. Gradually pour in the polenta while whisking constantly to avoid lumps.
Reduce the heat to low and continue stirring until the polenta thickens, about 3-5 minutes.
Stir in the grated parmesan cheese and 1 tablespoon of olive oil. Season with a pinch of salt and black pepper if desired.
Pour the cooked polenta into the greased pie dish and spread it evenly to form the base layer. Set aside to cool.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Add the minced garlic, zucchini, and red bell pepper to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
Stir in the baby spinach and cook until wilted, about 2 minutes.
Add the crushed tomatoes, dried Italian seasoning, salt, and black pepper. Simmer the vegetable mixture for 7-10 minutes to allow the flavors to blend.
Pour the vegetable mixture over the polenta layer in the pie dish, spreading it evenly.
Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the polenta pie cool for 5-10 minutes before slicing and serving.
Garnish with fresh chopped basil, if desired, and enjoy!
Nutrition Facts
Calories |
2019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 5898 mg | 256% | |
| Total Carbohydrate | 235.7 g | 86% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 35.3 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1995 mg | 153% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3403 mg | 72% | |
*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.
