Best 2 Vegetarian Polenta Pie Recipes

**Vegetarian Polenta Pie: A Savory and Satisfying Dish**

Polenta pie is a delectable vegetarian dish that combines the creamy texture of polenta with a variety of flavorful ingredients, resulting in a hearty and satisfying meal. This versatile dish can be customized with an array of vegetables, cheeses, and seasonings, making it a perfect option for a customizable and delicious dinner. From the classic combination of mushrooms and spinach to the robust flavors of roasted red peppers and artichokes, there's a polenta pie variation to suit every palate. Additionally, the gluten-free nature of polenta makes this dish a great choice for those with dietary restrictions. Whether served as a main course or a side dish, polenta pie is sure to impress with its creamy texture, savory flavors, and endless variations.

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:

To make the polenta, use a heavy-bottomed pot and whisk constantly to prevent it from sticking.
If you don't have a food processor, you can grate the vegetables by hand.
To make the pie crust, use a food processor or pastry blender to combine the flour and butter until it resembles coarse crumbs.
When filling the pie crust, don't overfill it, or it will be difficult to seal.
Bake the pie in a preheated oven to ensure that it cooks evenly.
Let the pie cool for at least 15 minutes before serving, or it will be difficult to slice.

Conclusion:

This vegetarian polenta pie is a delicious and hearty meal that is perfect for a weeknight dinner. It is easy to make and can be customized to your liking. Adding different vegetables or cheeses is a great way to change up the flavor profile. So, if you're looking for a new vegetarian recipe, give this polenta pie a try!