Vegetable Polenta Pie
serves 4 as a main or 6 as a side dish
Recipe from Karina Allrich
If you can handle dairy, real cheese will work here. The vegetable filling is flexible, too. I used what I happened to have on hand. Layer in your own favorites. An easier savory pie than this you won't find.
Read more about this recipe at Karina's Kitchen.
ingredients
1 roll cooked polenta, room temperature
1 medium red onion, sliced thin
1 heaping cup artichoke hearts (if frozen, thaw first)
2 cups raw baby spinach
4 cloves garlic, chopped
1/2 cup green or black or Kalamata olives, sliced
Herbs (basil, thyme, oregano, etc.)
Sea salt and fresh ground black pepper, to taste
2-3 medium vine-ripe tomatoes, sliced thick
Balsamic vinegar
1 (8-ounce) package sliced vegan cheese or sliced Jalapeño Jack, Parmesan or Cheddar
timer
prep: 25 minutes
total: 1 hour 10 minutes
tools
pie plate
instructions
1. Preheat oven to 375F. Lightly oil a pie plate.
2. Thinly slice the roll of polenta and line the pie plate, overlapping the polenta slices slightly to form a sort of "crust."
3. If you enjoy your veggies crisp, layer the uncooked onion, artichoke hearts and spinach into the pie dish; drizzle with extra virgin olive oil. If you prefer a softer, more cooked texture, stir-fry the veggies first in olive oil (except the tomatoes), until barely tender; then layer them into the pie.
4. Top the veggies with garlic and olives. Season with herbs, sea salt and pepper. Layer over the tomatoes. Sprinkle with balsamic vinegar and more extra virgin olive oil, to taste.
5. Top with cheese slices. Add extra artichoke hearts and olives in the center, if you like.
6. Bake for about 40-45 minutes or until piping hot.
