Vegetarian Polenta Pie

Vegetarian Polenta Pie

  • Prep: 15 min
  • Cook Time: 40 min
  • Total: 55 min
  • Serving: 6

Vegetarian Polenta Pie is filled with mushrooms and spinach and is a great make ahead meal.   


  • nonstick cooking spray
  • 1 pound fresh white mushrooms, sliced thin
  • 1 tablespoon olive oil
  • 1/2 cup Parmesan cheese, freshly grated
  • 1, 10 ounce package frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup prepared pesto
  • 1 cup instant polenta or cornmeal
  • additional pesto or tomato sauce, if desired


  1. Preheat oven to 375 degrees F. Lightly coat a 9 inch pie plate with nonstick cooking spray.
  2. In a large nonstick skillet, heat oil over high heat until hot. Add mushrooms; cook and stir until tender and lightly browned, about 10 minutes. Remove 1 cup mushrooms to a small bowl; stir in 1 tablespoon of the Parmesan cheese; set aside. Into mushrooms remaining in skillet, stir spinach and 1/4 cup pesto; cook until hot, about 2 minutes.
  3. Cook polenta according to package directions. Remove from heat; stir in remaining 7 tablespoons of cheese. Spread half of the polenta in the prepared pie plate. Spoon the mushroom-spinach mixture over the polenta; with a knife, spread the remaining polenta on top; top with the remaining mushroom-Parmesan mixture.
  4. Bake, uncovered, until heated through, about 10 minutes. Remove from oven and let stand 5 minutes; cut in wedges. Serve on a bed of tomato sauce or top with a dollop of pesto.
  5. Make polenta pie and cover with aluminum foil; store in refrigerator up to 24 hours. To reheat, bake at 375 degrees F for 30 minutes or until heated through.


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