Baked Polenta Pie
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Two Peas & Their Pod · by Maria Lichty★ 4.7 (9)

Baked Polenta Pie

NUTRITION · PER SERVING80M COOK
CAL 27%·PRO 59%
CARBS 59G44% OF CAL
7G FIBER1G ADDED19G INTRINSIC32G OTHER20G TOTAL SUGAR
FAT 23G39% OF CAL
10G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetarian pie with a creamy polenta base topped with roasted zucchini, squash, eggplant, tomato sauce, and melted mozzarella and Parmesan. Baked until bubbly, it's a satisfying plant-based main.

mainmediterraneangluten freevegetarian
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Nutrition & ingredients

Ingredients

  • 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
  • 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
PREP
15M
SODIUM
1496MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.