Polenta Pot Pie
Ingredients
- The Filling (just suggestions) ⓘ
- 1 small zucchini ⓘ
- 1 onion ⓘ
- 3/4 can beans (I used lima beans) ⓘ
- 1 - 2 large mushrooms
- 1/2 a bell pepper ⓘ
- 4-6 tablespoons tomato sauce/passata/chopped tinned tomatoes
- 1 - 1.5 teaspoons balsamic vinegar ⓘ
- Pinch oregano, salt, pepper, chilli flakes... ⓘ
- Polenta Topping
- 3/4 cup polenta ⓘ
- boiling water ⓘ
- Pinch salt (generous) and pepper ⓘ
- 2-3 tablespoons grated parmesan, plus extra for sprinkling on top ⓘ
Instructions
- Preheat your grill to a medium setting. Chop whatever vegetables you're using into small chunks and fry at a fairly low temperature until they brown ever so slightly and get softer. Add the tomato sauce, balsamic and the beans and stir to combine then spoon it into your baking dish.
- Put the polenta and salt in a saucepan and add enough boiling water to cover it. Stir it over a medium temperature, adding more water if necessary, until it is cooked (I'm assuming cooking times vary for different brands but mine took about 5 minutes). Turn off the heat and stir in the parmesan. Spoon and smooth the polenta on top of the vegetables and top with more parmesan. Put it under the grill until it gets slightly browned and crispy on top.
Nutrition & Diet Analysis (per serving)
431
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).