4.9 from 186 votes
Easy Spinach Polenta Pie
This Easy Spinach Polenta Pie combines creamy cornmeal polenta with sautéed spinach, onion, bell pepper, garlic, and spices. The polenta is cooked with herbs and black pepper, mixed with a flavorful soft vegetable sauté, then pressed into a pie dish and allowed to set. The result is a savory, firm pie that can be sliced for a unique side or vegetarian main featuring a balance of tender vegetables and hearty polenta.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
8
servings
Calories:
214 kcal
Course:
Lunch, Dinner
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 214
% 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.