Easy Spinach Polenta Pie
User Reviews
4.9
Easy Spinach Polenta Pie
Description
The recipe starts by gently cooking onions in olive oil until translucent, then adding red pepper flakes, pressed garlic, and diced orange bell pepper, continuing until fragrant. Thawed and well-drained spinach is added to incorporate moisture and flavor with the sautéed vegetables.
In a separate saucepan, water is brought to a boil with salt, tarragon, mustard powder, and black pepper. Cornmeal is slowly whisked in to make polenta, which cooks quickly until thickened. The cooked spinach mixture is then folded into the polenta, blending the flavors and creating a dense but tender mixture.
The combined polenta and vegetables are poured into a greased 9-inch pie dish and spread evenly before a short cooling period to firm up. Once set, it is sliced into pieces to serve. This pie offers a comforting texture contrast between creamy polenta and the vibrant sautéed veggies.
Make sure to add the cornmeal slowly while stirring to prevent lumps. Squeeze excess water from the thawed spinach to avoid excess moisture in the pie. Other greens or grated vegetables can replace the spinach to customize the flavor.
Ingredients
- 2 Tablespoons olive oil plus more for greasing
- ⅔ cup onion diced
- ¼ teaspoon red pepper flakes
- 6 garlic pressed, cloves
- 1 bell pepper diced, orange
- 16 ounces spinach thawed, frozen
- 3 cups of water
- 2 ¼ teaspoons of sea salt
- 1 teaspoon tarragon or herb of choice
- ¼ teaspoon mustard powder
- ¾ teaspoon black pepper
- 2 cups cornmeal
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.
Notes
- Add cornmeal slowly to boiling water while stirring constantly to avoid lumps.
- Thoroughly drain thawed spinach before cooking to remove excess water.
- Substitute spinach with other frozen greens like kale or collards or try grated vegetables such as mushrooms or cauliflower for variation.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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