Vegetarian Polenta Pie
Vegetarian Polenta Pie requires about 1 hour from start to finish. One serving contains 125 calories, 5g of protein, and 3g of fat. This gluten free recipe serves 4 and costs $1.02 per serving. If you have garlic, sweet onion, lemon oil, and a few other ingredients on hand, you can make it. This recipe from Allrecipes has 7 fans. Overall, this recipe earns a solid spoonacular score of 53%. Similar recipes are Vegetarian Asparagus Ragout With Polenta, Polentan Enchilada Vegetarian Lasagna, and Hearty Vegetarian Chili with Polenta Cakes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
2 cloves garlic, chopped
1/3 cup diced green bell pepper
1 tablespoon lemon-infused olive oil
2 sprigs fresh oregano, leaves stripped and finely chopped
1/3 cup grated Parmesan cheese
1/2 cup instant polenta
1 pinch salt
1/3 cup diced sweet onion
1 cup canned dice tomatoes, mostly drained
2 1/4 cups water
Equipment:
oven
frying pan
pot
whisk
Cooking instruction summary:
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. Kitchen-Friendly View
Step by step:
1. Preheat oven to 450 degrees F (230 degrees C).
2. 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.
3. Remove skillet from heat.
4. Pour water into a pot and bring to a boil; add polenta and a pinch of salt.
5. Whisk and cook polenta until thickened, 3 to 5 minutes.
6. Remove from heat.
7. Spread and flatten polenta into a 9-inch pie plate, forming a crust. Cool to room temperature.
8. Layer diced tomatoes into the cooled crust; top with onion mixture. Sprinkle Parmesan cheese over filling.
9. Bake in the preheated oven until cheese is melted, about 10 minutes.
Nutrition Information:
covered percent of daily need
