Easy Spinach Polenta Pie

Name: Easy Spinach Polenta Pie
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Ingredients: 2 Tablespoons of olive oil; ⅔ cup onion; ¼ teaspoon of red pepper flakes; 6 garlic cloves; 1 orange bell pepper; 16 ounces frozen spinach; 3 cups of water; 2 ¼ teaspoons of sea salt; 1 teaspoon of tarragon or herb of choice; ¼ teaspoon of mustard powder; ¾ teaspoon of black pepper; 2 cups of cornmeal

User Reviews

4.9

186 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
8 servings
Calories
214 kcal
Course
Lunch, Dinner
Cuisine
Italian

Easy Spinach Polenta Pie

Monica Austin

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This polenta with spinach is an easy and inexpensive dinner solution for busy weeknights that cooks up in less than 30 minutes. Serve it up with a salad or soup for a quick meal everyone will love.

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Ingredients

Servings

2 Tablespoons of olive oil plus more for greasing
⅔ cup onion diced
¼ teaspoon of red pepper flakes
6 garlic cloves pressed
1 orange bell pepper diced
16 ounces frozen spinach thawed
3 cups of water
2 ¼ teaspoons of sea salt
1 teaspoon of tarragon or herb of choice
¼ teaspoon of mustard powder
¾ teaspoon of black pepper
2 cups of cornmeal

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Instructions

Lightly oil an 9 inch pie dish and set aside.
Heat the olive oil in a medium skillet over medium heat. Once hot, add onions and cook, stirring frequently until soft and translucent, about 5 minutes.
Add the red pepper flakes, garlic, and orange pepper and cook for 2 more minutes. Finally, add the spinach and cook for 5 more minutes, until everything is cooked and heated through.
In a medium saucepan, bring the water, salt, tarragon, mustard powder, and black pepper to a boil and slowly whisk in cornmeal. Stir constantly with a wooden spoon until mixture boils and spits cornmeal out all over the place, about 1-2 minutes.
Pour the spinach mixture into the cornmeal and quickly mix until well incorporated. Pour everything into the prepared pan and press down evenly to smooth the top. Let cool 10 minutes before slicing into 8 pieces. Serve immediately.

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Notes

Adding the cornmeal: Add slowly, stirring constantly so the polenta cooks up without any lumps.
Squeeze spinach: Thaw out the spinach and drain it well before adding it to the skillet. Frozen spinach tends to hold a lot of water.
Don’t have spinach? That’s ok! Use any other frozen greens such as collard greens or kale instead. You can also experiment with other grated or chopped vegetables such as mushrooms, cauliflower, and broccoli.

Nutrition Information

Show Details

Calories 214kcal (11%) Carbohydrates 35g (12%) Protein 7g (14%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 705mg (29%) Potassium 396mg (11%) Fiber 6g (24%) Sugar 2g (4%) Vitamin A 7145IU (143%) Vitamin C 24mg (27%) Calcium 91mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 214 kcal

% Daily Value*

Calories	214kcal	11%
Carbohydrates	35g	12%
Protein	7g	14%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Sodium	705mg	29%
Potassium	396mg	8%
Fiber	6g	24%
Sugar	2g	4%
Vitamin A	7145IU	143%
Vitamin C	24mg	27%
Calcium	91mg	9%
Iron	3mg	17%