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Gluten-free creamy polenta pie

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

With arugula, red peppers & goat cheese

This savory polenta pie is perfect for your favorite fillings. It's easy to make and fun to serve.

Gluten-free polenta pie with arugula, roasted red peppers and goat cheese

When it comes to mealtime, a polenta pie could become your new favorite. This recipe for gluten-free polenta pie with arugula, roasted red peppers and goat cheese is perfect as a light meal on its own or as a starter.

Gluten-free polenta pie with arugula, roasted red peppers and goat cheese

Mixed greens make a refreshing filling for this polenta pie. Use your favorite salad, dressing and cheese, or follow right along with this simple recipe. This is a colorful dish that will look great on your table.

Gluten-free polenta pie with arugula, roasted red peppers and goat cheese

Gluten-free polenta pie with arugula, roasted red peppers and goat cheese recipe

Serves 4-6

Ingredients:

  • 3/4 cup dried polenta
  • 4 ounces arugula
  • 4 ounces goat cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1-2 large, roasted red peppers packed in oil, cut into thin strips
  • Nonstick cooking spray
  • 3 tablespoons olive oil
  • 1 tablespoon gluten-free white wine vinegar
  • Salt and ground black pepper to season

Directions:

  1. Preheat your oven to 425 degrees F. Lightly spray a 9-inch pie plate with the nonstick cooking spray. Set aside.
  2. Cook the polenta according to the package directions. When finished cooking and while still warm, add 1/2 the goat cheese, the salt and the pepper to the mixture, and stir.
  3. Allow the polenta to cool to about room temperature. Spoon the mixture into the prepared pie plate, and press it down lightly and evenly across the bottom and a bit up the sides.
  4. Bake for 20 to 25 minutes or until the edges turn golden.
  5. As the polenta bakes, whisk together the olive oil, white wine vinegar, and salt and pepper (to taste).
  6. To a large bowl, add the arugula and roasted red pepper strips along with the dressing. Toss to combine.
  7. When the polenta is finished baking, remove it from the oven, and allow it to cool to room temperature.
  8. Mound the arugula mixture into the pie shell, and crumble the remaining goat cheese over the top.
  9. Cut the pie into slices, and serve immediately.

Serve a slice of savory pie for your next meal.

More gluten-free recipes

Curried shrimp with cauliflower rice
Spicy lemon-pesto pasta with chicken
Zucchini hummus with homemade peppered crackers

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