Polenta Pie

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 318.6
  • Total Fat: 11.6 g
  • Cholesterol: 16.4 mg
  • Sodium: 739.0 mg
  • Total Carbs: 43.8 g
  • Dietary Fiber: 5.1 g
  • Protein: 12.5 g

View full nutritional breakdown of Polenta Pie calories by ingredient
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From Moosewood cooks at Home From Moosewood cooks at Home
Number of Servings: 4


    * Yellow Cornmeal, 1.5 cup (remove)
    * Salt, 1 tsp (remove)
    * Water, tap, 3 cup (8 fl oz) (remove)
    * Olive Oil, 1.5 tbsp (remove)
    * Onions, raw, .5 medium (2-1/2" dia) (remove)
    * Green Peppers (bell peppers), 1 cup, strips (remove)
    * Mushrooms, fresh, 10 small (remove)
    * Garlic, 6 cloves (remove)
    * Basil, 2 tbsp (remove)
    * Oregano, ground, 1 tsp (remove)
    * Pepper, black, 1 tsp (remove)
    * Mozzarella Cheese, part skim milk, 4 oz (remove)
    * Red Ripe Tomatoes, 1 medium whole (2-3/5" dia) (remove)


combine cornmeal, salt and 1.5 c. cold water in small bowl. have remaining 2 c. water boiling in sauce pan on stove. add cornmeal mixture, whisking. Cook 10 min over low heat stirring frequently till becomes very thick. remove from heat and cool till handleable.

preheat oven to 375 and oil 10" pie pan. Make cornmeal into thick crust and brush surface with olive oil and bake uncovered for 45 min.

Meanwhile, heat 1T olive oil in skillet. Add onion and saute 5 -8 min til soften. Add bell pepper, mushroom and saute till tender. stir in garlic and herbs and saute a few min more.

Turn up stove to broiler. sprinkle half the cheese onto the bottom of the crust, then add tomato slices, spread sauteed mixture over tomatoes and sprinkle with remaining cheese. Broil until brown (about 5 min.) and serve hot.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user LIZHAVEY.

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Member Ratings For This Recipe

  • Of course I loved it. Molly Katzen is a genius! I have made this several different ways, based on what I have: with zucchini and parmesan, with spinach and mozzarella, always with lots of garlic of course. Yum! - 7/5/09

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