We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Vegetable and Bean Polenta Pie

Enjoy your dinner with this vegetable pie made with polenta and beans – perfect if you love Italian cuisine.

(0)
(0)
Save and Share
  • prep time 40 min
  • total time 1 hr 15 min
  • ingredients 13
  • servings 6
 

Ingredients

POLENTA

1 1/2
cups yellow cornmeal
2 1/2
cups chicken broth
2
tablespoons margarine or butter
1
egg, slightly beaten
1/4
cup grated Parmesan cheese

FILLING

1
tablespoon olive or vegetable oil
1
cup coarsely chopped onions
1
cup coarsely chopped green bell pepper
1
small zucchini, cut into 1/2-inch cubes
1
(15 1/2- or 15-oz.) can dark red kidney beans, drained
1
(14 1/2-oz.) can diced tomatoes with garlic, oregano and basil, undrained
1
(6-oz.) can tomato paste
4
oz. (1 cup) shredded mozzarella cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Grease 9- or 10-inch deep-dish glass pie pan. In medium saucepan, combine cornmeal and broth. Cook over medium heat until mixture begins to boil, stirring constantly. Continue to boil 2 to 3 minutes or until mixture is thickened. Remove from heat; stir in margarine, egg and Parmesan cheese. Set aside.
  • 2 Heat oil in large skillet over medium-high heat until hot. Add onions and bell pepper; cook and stir until tender. Stir in zucchini, beans, tomatoes and tomato paste. Bring to a boil. Reduce heat to medium-low; cook 5 minutes.
  • 3 Spread cornmeal mixture in bottom and up sides of greased pie pan. Spoon vegetable mixture over top. Sprinkle with mozzarella cheese.
  • 4 Bake at 375°F. for 30 to 35 minutes or until set. Let stand 5 minutes before serving.
  • 1 Heat oven to 375°F. Grease 9- or 10-inch deep-dish glass pie pan. In medium saucepan, combine cornmeal and broth. Cook over medium heat until mixture begins to boil, stirring constantly. Continue to boil 2 to 3 minutes or until mixture is thickened. Remove from heat; stir in margarine, egg and Parmesan cheese. Set aside.
  • 2 Heat oil in large skillet over medium-high heat until hot. Add onions and bell pepper; cook and stir until tender. Stir in zucchini, beans, tomatoes and tomato paste. Bring to a boil. Reduce heat to medium-low; cook 5 minutes.
  • 3 Spread cornmeal mixture in bottom and up sides of greased pie pan. Spoon vegetable mixture over top. Sprinkle with mozzarella cheese.
  • 4 Bake at 375°F. for 30 to 35 minutes or until set. Let stand 5 minutes before serving.

EXPERT TIPS

toggle

Expert Tips

Prepare recipe as directed above except omit mozzarella cheese; do not bake. Cover with foil; freeze. When ready to use, do not thaw; bake, covered, at 350°F. for 1 hour 10 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 30 minutes or until mixture is set.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
390
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
5g,
5%
),
Cholesterol
50mg
50%;
Sodium
1030mg
1030%;
Total Carbohydrate
48g
48%
(Dietary Fiber
8g
8%
  Sugars
6g
6%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
45%;
Calcium
30%;
Iron
20%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.