Vegetable and Bean Polenta Pie

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

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Servings 6

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ingredients 13
Prep Time 40 min
Total Time 1 hr 15 min

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

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Directions

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

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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.