Vegetable and Bean Polenta Pie

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

  • 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
  • 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.
  • 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.
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