Vegetable and Bean Polenta Pie

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  • 40 min prep time
  • 1 hr 15 min total time
  • 13 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 3 Spread cornmeal mixture in bottom and up sides of greased pie pan. Spoon vegetable mixture over top. Sprinkle with mozzarella cheese.
  4. 4 Bake at 375°F. for 30 to 35 minutes or until set. Let stand 5 minutes before serving.

Notes

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Nutrition Information

Recipe Step Photos

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