Best 2 Vegetarian Polenta Pie Recipes

A vegetarian polenta pie is a delicious and hearty dish that is perfect for any occasion. It is made with creamy polenta, sautéed vegetables, and a variety of herbs and spices. The pie can be baked or fried, and it can be served as a main course or a side dish. Polenta is a type of cornmeal that is made from ground corn. It is a good source of fiber and nutrients, and it has a slightly sweet flavor. Polenta can be used to make a variety of dishes, including porridge, cakes, and breads. It is also a popular ingredient in vegetarian and vegan cooking.

Here are our top 2 tried and tested recipes!

VEGETARIAN POLENTA PIE

Vegetarian Polenta Pie image

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

Ingredients

1 tablespoon lemon-infused olive oil
⅓ cup diced sweet onion
⅓ cup diced green bell pepper
2 cloves garlic, chopped
2 sprigs fresh oregano, leaves stripped and finely chopped
2 ¼ cups water
½ cup instant polenta
1 pinch salt
1 cup canned dice tomatoes, mostly drained
⅓ cup grated Parmesan cheese

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

VEGETARIAN SHEPHERD'S PIE WITH POLENTA CRUST

Vegetarian Shepherd's Pie With Polenta Crust image

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

Ingredients

2 tablespoons oil
200 g veggie crumbles, soaked in water and drained if necessary (this varies from brand to brand)
150 g leeks, cleaned and sliced
150 g celery, diced
2 tablespoons tomato paste
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon salt
1 (425 g) can diced tomatoes, UNdrained
100 ml vegetable broth
125 ml water
250 ml milk
1/4 teaspoon salt
1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon granulated garlic
80 g polenta (aka coarse cornmeal)
30 g parmesan cheese, grated
1 tablespoon butter

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!

Tips:

Prep the polenta in advance: Polenta takes some time to cook, so it's best to make it ahead of time and let it cool completely before assembling the pie.
Use a variety of vegetables: This recipe is a great way to use up leftover vegetables, so feel free to experiment with different combinations. Some good options include spinach, zucchini, bell peppers, and mushrooms.
Add some herbs and spices: Herbs and spices can help to enhance the flavor of the pie. Some good options include basil, oregano, thyme, rosemary, garlic powder, and onion powder.
Don't overcook the vegetables: The vegetables should be cooked until they are tender but still have a bit of a bite to them. Overcooked vegetables will make the pie mushy.
Use a good quality cheese: The cheese is one of the most important ingredients in this pie, so it's important to use a good quality cheese that melts well. Some good options include mozzarella, cheddar, Gruyère, and Parmesan.
Let the pie cool before slicing: Once the pie is out of the oven, let it cool for at least 15 minutes before slicing. This will help the pie to hold together better.

Conclusion:

This vegetarian polenta pie is a delicious and hearty meal that is perfect for a weeknight dinner. It's easy to make and can be tailored to your own personal preferences. So next time you're looking for a vegetarian dish that is both satisfying and delicious, give this polenta pie a try.