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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  • 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

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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.

Nutritional information

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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.