Vegetable & Bean Polenta Pie
Submitted by donk
A golden cornmeal-Parmesan crust pressed into a deep-dish pie pan and loaded with saucy kidney beans, zucchini, bell pepper, and seasoned tomatoes, then blanketed with melted mozzarella. Hearty, protein-packed vegetarian comfort in one gorgeous pie.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minPolenta as a pie crust is one of those genius moves that changes everything.
Cornmeal cooked in broth with Parmesan and egg gets pressed into a deep-dish pie pan to form a sturdy, golden shell with a slight crunch on the edges.
The filling is pure comfort: sautéed onions and bell pepper, cubed zucchini, kidney beans, and tomatoes simmered with tomato paste until thick and saucy.
A blanket of mozzarella melts over the top as it bakes, pulling everything together into one satisfying, protein-packed slice.
This feeds 4 to 6 and stands on its own as a meatless main without leaving anyone hungry.
Variations
- Black bean Southwest: Swap kidney beans for black beans, add corn kernels and a teaspoon of cumin, and top with pepper jack instead of mozzarella.
- Italian sausage add-in: Brown some crumbled Italian sausage with the vegetables for a heartier, non-vegetarian version.
- Mushroom upgrade: Toss in a cup of sliced cremini mushrooms with the zucchini for extra umami and meatiness.
Chef Tips
- Press the polenta firmly and evenly up the sides of the pie pan. Thin spots will crack during baking, and your filling will leak through.
- Let the pie stand a full 5 minutes after it comes out of the oven. The polenta crust needs that time to firm up so slices hold together.
- Use seasoned canned tomatoes (the kind with garlic, oregano, and basil already in them) to save time and add instant flavor depth.
Ingredients
Directions
Heat oven to 375℉ (190℃).
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.
Remove from heat; stir in margarine, egg and Parmesan cheese.
Set aside.
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.
Spread cornmeal mixture in bottom and up sides of greased deep-dish pie pan.
Spoon vegetable mixture over top and sprinkle with mozzarella cheese.
Bake at 375℉ (190℃) for 30 to 35 minutes or until set. Let stand 5 minutes before serving.
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