Two Peas and Their Pod

Baked Polenta Pie

We’ve had a very mild winter so far, but we finally got some snow on Saturday. I don’t mind the snow as long as I am looking at it through my window:) I spent most of the day in the kitchen cooking and baking. I was in the mood for some good old comfort food and remembered a Baked Polenta Pie recipe I bookmarked from Bev Cooks. Bev’s recipe has Italian sausage in it so I decided to switch things up and create a vegetarian version of her recipe.

Baked Polenta Pie is similar to lasagna, but instead of noodles, you get a thick layer of creamy polenta as the base. I layered the pie with roasted vegetables, tomato sauce, and of course loads and loads of mozzarella and Parmesan cheese. You bake the pie until bubbly and do your best to not burn your tongue when it comes out of the oven. Your house will smell so delicious you won’t want to wait to dive in.

We didn’t talk during dinner, not because we didn’t have anything to say, we were just too busy devouring our Baked Polenta Pie. It was everything I had dreamed about and more. The gooey layers of polenta, tomato sauce, roasted vegetables, and cheese all melted together to create an amazing dish. If you are looking for a comforting recipe that will warm you up and fill your belly in the best possible way, make this Baked Polenta Pie. It does not disappoint. And P.S.-it is just as good reheated the next day. I love it when leftovers come to the rescue, especially when they taste this good.

Baked Polenta Pie

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 65 minutes

A thick and creamy layer of polenta is topped with roasted vegetables, tomato sauce, Parmesan, and mozzarella cheese and baked until bubbly.

Ingredients:

To make the tomato sauce:
1 tablespoon olive oil
1/2 onion, diced
2 cloves garlic, minced
2 (14.5 oz) cans crushed tomatoes
1/8 teaspoon fennel seed
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
Dash of crushed red pepper
Pinch of coarse salt and freshly ground black pepper

To make the polenta pie:
1 small zucchini, chopped
1 small yellow squash, chopped
1/2 small eggplant, chopped
1 small red pepper, chopped
Drizzle of olive oil
Salt and pepper, to season vegetables
1 cup polenta
3 cups milk (we used skim)
1 tablespoon butter
1 teaspoon sugar
1/2 teaspoon coarse salt
1 cup freshly grated Parmesan cheese
2 cups shredded mozzarella cheese

Directions:

1. Preheat oven to 400 degrees F.

2. To make the tomato sauce, heat the olive oil over medium heat in a large pan. Add the onion and cook for 5 minutes, or until tender. Stir in garlic, tomatoes, fennel seed, basil, oregano, and red pepper. Season with salt and black pepper and let simmer for about 30 minutes over low heat.

3. While the sauce is simmering, roast the vegetables. Place zucchini, yellow squash, eggplant, and red pepper on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss. Roast for 25-30 minutes, or until vegetables are tender, stirring occasionally. When the vegetables are done roasting, set aside to cool and reduce oven temperature to 375 degrees F.

4. In a large pot, bring the milk, butter, sugar and salt to a light simmer. Slowly add the polenta to the pot, whisking constantly. Once it starts to thicken, trade the whisk out for a spoon and stir until the polenta pulls away from the sides of the pot. Add half of the Parmesan cheese to the polenta and stir to combine. Pour the mixture into a 2 quart casserole dish that has been sprayed with cooking spray. Top with the other half of the parmesan.

5. Evenly spread the roasted vegetables on top of the polenta. Spread the tomato sauce over the vegetables and top with grated mozzarella cheese. Place the pie in the oven and bake for 30-35 minutes, or until bubbly and the cheese is melted and slightly browned. Let rest for about 10 minutes. Cut into squares and serve warm.

Adapted from Bev Cooks

If you like this Baked Polenta Pie, you might also like:

  Pin It

118 Responses to “Baked Polenta Pie”

1 2 3
  1. 1
    Ann P. — January 9, 2012 @ 4:21 am

    ooo polenta! and in a pie! SO YUM, i want to dig in right now :)

  2. 2
    Kathryn — January 9, 2012 @ 4:42 am

    I saw this recipe on Bev’s site and this post has just reaffirmed the fact that I have to make it soon! It looks amazing.

  3. 3

    This is the perfect recipe to make for dinners because it will give me planned leftovers. Which are my sanity savers :)

  4. 4
    beth — January 9, 2012 @ 5:38 am

    Looks delicious – I definitely want to dive in. We are having a really mild winter here in the UK too…. would like a bit of snow before the spring comes

  5. 5
    Bev Weidner — January 9, 2012 @ 7:22 am

    Ahhh! You made it! I love your version too. I’m going to do that next time. So glad your face and belly were satisfied. :)

    • Two Peas replied: — January 9th, 2012 @ 9:54 am

      Thanks for the inspiration Bev! This is a new favorite at our house!

  6. 6
    Natalie @ Cooking for My Kids — January 9, 2012 @ 7:40 am

    This sounds and looks absolutely delicious!

  7. 7
    Erica — January 9, 2012 @ 7:45 am

    Snow! Ah! Stay warm :) This looks so delicious. Polenta is ridiculous awesome and I can’t imagine how good it must be in lasagna like form!

  8. 8
    Heather (Heather's Dish) — January 9, 2012 @ 8:00 am

    this is being bookmarked…i have a big bag of polenta in our cabinet that i’ve been trying to figure out what to do with!

  9. 9
    Alison @ Ingredients, Inc. — January 9, 2012 @ 8:12 am

    Love this one. I will have to try it! Hope you’re doing well and I get to see you this month

  10. 10
    Jamie @ ThriftyVeggieMama — January 9, 2012 @ 8:25 am

    Looks delicious. I made something similar a couple weeks ago. I liked using the polenta for a change

  11. 11

    I love polenta, but this looks way better than any way I ever had it.

  12. 12
    Melissa @ Kids in the Sink — January 9, 2012 @ 9:24 am

    I have always wanted to try polenta but haven’t yet. I know that’s like a crime for a vegetarian to not have eaten polenta. But that’s me! I hadn’t even tried tofu until pretty recently. This might be a silly question, but what area of the grocery store do you find polenta?

    • Two Peas replied: — January 9th, 2012 @ 9:54 am

      I usually buy it in the bulk bin section. I know Bob’s Red Mill sells it in a little bag too. Look by the flour or just ask:)

  13. 13
    Wenderly — January 9, 2012 @ 9:26 am

    I adore polenta! Wow does this ever sound scrumptious!

  14. 14
    Lynn — January 9, 2012 @ 9:28 am

    I love polenta and roasted vegetables. What a great combination for a recipe. It looks really good.

  15. 15
    Jenny Flake — January 9, 2012 @ 9:36 am

    I LOVE Polenta, it’s so yummy! I can imagine I would love this dinner :) Have a great Monday!!

  16. 16
    Cookbook Queen — January 9, 2012 @ 9:37 am

    Looks so gorgeous and comforting. Love this idea!! And feel free to send a bit of snow this way….

  17. 17
    Katrina @ Warm Vanilla Sugar — January 9, 2012 @ 9:44 am

    Awwm yeah. This sounds soooo yummy!

  18. 18
    Katrina (gluten free gidget) — January 9, 2012 @ 9:45 am

    That looks amazing! I am going to pin this on my Pinterest board to try next week!

  19. 19
    Sommer@ASpicyPerspective — January 9, 2012 @ 9:57 am

    Maria, that sounds divine. I love cozy dishes like this, they make you fell like you’re wrapped up in a warm blanket. :)

  20. 20

    I’m loving that you made this a vegetarian delight! It looks so good and there are so many fiber-rich veggies packed into each serving. I can’t wait to give it a try.

  21. 21
    The Purple Carrot — January 9, 2012 @ 10:05 am

    Sounds fabulous!

  22. 22
    Jamie — January 9, 2012 @ 10:09 am

    I love this! We love polenta in many forms but I have never thought of using it to make a pie like this. Perfect for winter!

  23. 23
    TidyMom — January 9, 2012 @ 10:10 am

    looks amazing!!!

    Funny, I’ve seen several “comfort food” posts today (mine included) lol…..I think we are all longing for the winter we aren’t getting lol

  24. 24

    I’ve made Jenna’s polenta that’s linked at the bottom and absolutely loved it. I bet this (and Bev’s) are equally amazing. I always forget about polenta which is such a shame because it’s probably the easiest type of comfort food out there!

  25. 25
    Cookie and Kate — January 9, 2012 @ 10:31 am

    Goodness gracious, polenta pie?! I want this in my belly ASAP.

  26. 26
    CheekyChic — January 9, 2012 @ 10:34 am

    Mmmm….savory pies are great in the winter. Even if your winter is a balmy 68 degrees like mine here in Texas.

  27. 27

    Oh my word! This looks amazing! I have been looking for great vegetarian entrees for a good while. This is definitely on the list!

  28. 28
    Bunny — January 9, 2012 @ 10:41 am

    What a great healthy way to feed a crowd as well!

  29. 29
    Sarah @ See Sarah Bake — January 9, 2012 @ 10:54 am

    Maybe I’m weird, but the idea of polenta was always creeped me out. I’m a really big texture person when it comes to my food and polenta always just looks mushy and tasteless, like overcooked oatmeal. In the pie, does it bake up almost like a bread or does it stay creamy?

    • Two Peas replied: — January 9th, 2012 @ 11:03 am

      The polenta firms up-you can cut it into squares, like lasagna.

  30. 30
    Lauren at Keep It Sweet — January 9, 2012 @ 11:10 am

    I would love this for dinner!

  31. 31
    Urban Wife — January 9, 2012 @ 11:18 am

    Look at all that cheese!

  32. 32
    Heidi @ Food Doodles — January 9, 2012 @ 11:25 am

    This looks awesome! I love polenta :D I made a polenta lasagne once with a similar idea and can’t wait to try this kind of variation. The roasted veggies sound delicious!

  33. 33
    Emilie @ Emilie's Enjoyables — January 9, 2012 @ 11:34 am

    Looks like the most delicious comfort food!

  34. 34
    susan — January 9, 2012 @ 11:42 am

    love this – cooking gluten free for Levi – so this is going to be perfect!

  35. 35
    Lauren — January 9, 2012 @ 11:47 am

    Love that Beverly! This looks amazing with all that browned cheese up on top! Mmmm…

  36. 36
    DessertForTwo — January 9, 2012 @ 12:40 pm

    I loved Bev’s pie, but was dying for a vegetarian version–thanks! :)

  37. 37
    Michelle — January 9, 2012 @ 1:21 pm

    Oooh, thanks for sharing this! My son has been gluten free since September…. we haven’t had lasagna since before than. This looks like the perfect compromise! I’ll have to put it on the menu for this week.

  38. 38
    Lisa — January 9, 2012 @ 1:45 pm

    Oh my goodness, this looks so incredible that I’m heading ut to get some of the ingredients so I can make it tomorrow night. Thank you for such a delicious looking recipe! I adore polenta!

  39. 39
    Leanne — January 9, 2012 @ 1:58 pm

    This looks incredible! My husband is gluten-intolerant, so polenta is a great substitute for us. I’d probably add sausage (we just started making our own!) but I’m definitely adding this to our list!

  40. 40
    Amy — January 9, 2012 @ 2:07 pm

    This looks delish Maria! So hearty and the perfect comfort food.

1 2 3

Leave a Comment

Current ye@r *