This site uses affiliate links and I may earn a commission at no extra cost to you.
Switch up the usual dinner mains with this easy and delicious spinach polenta pie. The savory flavors of creamy polenta with spinach can be ready to serve as a hearty side or meal in less than 30–minutes.
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!
Why You’ll Love this Polenta and Spinach Pie Recipe
Spinach polenta pie, a cross between creamy polenta and baked polenta, pairs great with a salad or soup for a hearty meal. Chock full of juicy orange peppers, aromatics, and of course nutrient-rich spinach, it’s bursting with flavor along with a slight spicy kick from red pepper flakes.
The simple but tasty ingredients combine easily and cook up in just 25 minutes for a quick, satisfying dinner on busy weeknights. It also is a great meal-prep dish that you can make ahead to enjoy throughout the week. Plus, you’ll love how budget-friendly spinach polenta pie is, thanks to the low cost of cornmeal. Also, cornmeal is naturally gluten-free, making this a great meal to accommodate various dietary restrictions!
Looking for more polenta dinner ideas? I think you’ll also love these simple polenta fries, creamy mushroom polenta recipe, or this tomato mushroom polenta dish.
Ingredients for Spinach Polenta Pie
This easy polenta with spinach requires only a handful of ingredients to prepare!
- Spinach: This recipe relies on frozen spinach to make everything easier. Just make sure to thaw it out in advance.
- Aromatics: Onions and fresh garlic are sauteed to layer in some flavor right from the start.
- Bell pepper: Orange and red bell pepper have a slightly sweeter flavor which works great in this recipe, but you can use any type of bell pepper.
- Oil: Use olive oil or any neutral cooking oil such as vegetable oil, coconut oil, or avocado oil.
- Tarragon: This delicate herb adds amazing flavor to the spinach polenta pie.
- Mustard powder: Dry mustard adds a depth of flavor to the dish. This spice isn’t the same as the condiment mustard so don’t try to swap it out with it.
- Pepper: Season with freshly ground black pepper or even a touch of red pepper flakes to give it a little bit of heat.
- Cornmeal: Yellow ground cornmeal brings a bit more color to the dish.
- Sea salt: Brings all the other flavors together. Add to your preferred tastes!
How to Make Spinach Polenta Pie
Step 1: First, gather all your chopped/prepared ingredients. Then lightly oil a 9-inch pie dish and set it aside for later.
Step 2: Next, place a medium skillet over medium heat and add the olive oil. When the oil is hot, add the onions and cook until soft and translucent, about 5 minutes. While cooking, stir them to prevent burning.
Step 3: When the onion is soft, add the red pepper flakes, garlic, and orange pepper to the skillet. Then continue cooking for 2 more minutes.
Step 4: Next, add the spinach to the skillet. Then cook for 5 more minutes or until everything is heated through.
Step 5: Meanwhile, bring the water with the salt, tarragon, mustard powder and black pepper to a boil in a medium saucepan.
Step 6: When boiling, slowly whisk in the cornmeal. Then cook polenta, stirring constantly with a wooden spoon, until the mixture boils and spits cornmeal out all over the place, about 1-2 minutes.
Step 7: Next, mix together the spinach mixture and cooked cornmeal until well incorporated.
Step 8: Finally, pour everything into the prepared pie plate and even out and smooth down the top. Let cool for 10 minutes before slicing into 8 pieces. Serve immediately.
Toni’s Recipe Tip
- Adding the cornmeal: Add slowly, stirring constantly so it cooks up without any lumps.
- Squeeze spinach: Thaw out the spinach and drain it well before adding it to the skillet. Frozen spinach tends to hold a lot of water.
- Don’t have spinach? That’s ok! Use any other frozen greens such as collard greens or kale instead. You can also experiment with other grated or chopped vegetables such as mushrooms, cauliflower, and broccoli.
FAQS for Polenta and Spinach
Yes, they are pretty much the same thing. They both come from the same source but differ in their texture. Polenta is generally a much more coarse grain or texture than cornmeal. You can use coarse grain cornmeal in this recipe which is quite similar yet likely less expensive than polenta.
Grits and polenta are similar but not the same. They both come from corn and are generally prepared to make a mush. However, grits are made from hominy corn which has been processed to remove the hull and germ. Polenta is made from cornmeal.
Leftover polenta will last up to five days when stored in the refrigerator. The time may be shortened depending on the freshness of other ingredients you added.
Yes, if you happen to have leftover polenta you can freeze it. Just be sure to store it in an airtight container and use it up within 3 months of freezing. To reheat, thaw it out in the refrigerator first and then heat in the microwave or oven.
What to Serve with Polenta
You can serve spinach polenta for dinner as a main dish or side dish. That’s the beauty of this easy dish.
If you plan to add this recipe as a polenta side dish, serve it up with a hearty tomato ragu or sauce or even a bean or lentil stew. You can even serve these types of dishes over the top of the spinach polenta pie.
When it’s the main dish for dinner, it’s great paired with just about anything. Here are my favorites:
Storage Instructions
Fridge: Store spinach polenta pie in the fridge for up to five days. The time may be shortened depending on the freshness of other ingredients you added.
Freezer: If you happen to have leftover polenta you can freeze it. Just be sure to store it in an airtight container and use it up within 3 months of freezing.
Reheat: To reheat, thaw it out in the refrigerator first and then heat in the microwave or oven.
More Delicious Spinach Recipes
Vegan Appetizers
Vegan Spinach Dip
![several completed Spinach and Mushroom Puffs [Vegan Hand Pies] scattered on a white surface](https://plantbasedonabudget.com/wp-content/uploads/2022/12/Spinach-Mushroom-Pockets-Plant-Based-on-a-Budget-1-2-378x378.jpg)
Vegan Lunches
Spinach and Mushroom Puffs [Vegan Hand Pies]
Vegan Breakfasts
Easy Banana Spinach Pancakes
Salads
Spinach Pasta Salad
If you tried this easy spinach polenta recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Photos by Alfonso Revilla
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Easy Spinach Polenta Pie
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!
Ingredients
- 2 Tablespoons of olive oil plus more for greasing
- ⅔ cup onion diced
- ¼ teaspoon of red pepper flakes
- 6 garlic cloves pressed
- 1 orange bell pepper diced
- 16 ounces frozen spinach thawed
- 3 cups of water
- 2 ¼ teaspoons of sea salt
- 1 teaspoon of tarragon or herb of choice
- ¼ teaspoon of mustard powder
- ¾ teaspoon of black pepper
- 2 cups of cornmeal
Instructions
- Lightly oil an 9 inch pie dish and set aside.
- Heat the olive oil in a medium skillet over medium heat. Once hot, add onions and cook, stirring frequently until soft and translucent, about 5 minutes.
- Add the red pepper flakes, garlic, and orange pepper and cook for 2 more minutes. Finally, add the spinach and cook for 5 more minutes, until everything is cooked and heated through.
- In a medium saucepan, bring the water, salt, tarragon, mustard powder, and black pepper to a boil and slowly whisk in cornmeal. Stir constantly with a wooden spoon until mixture boils and spits cornmeal out all over the place, about 1-2 minutes.
- Pour the spinach mixture into the cornmeal and quickly mix until well incorporated. Pour everything into the prepared pan and press down evenly to smooth the top. Let cool 10 minutes before slicing into 8 pieces. Serve immediately.
Notes
- Adding the cornmeal: Add slowly, stirring constantly so the polenta cooks up without any lumps.
- Squeeze spinach: Thaw out the spinach and drain it well before adding it to the skillet. Frozen spinach tends to hold a lot of water.
- Don’t have spinach? That’s ok! Use any other frozen greens such as collard greens or kale instead. You can also experiment with other grated or chopped vegetables such as mushrooms, cauliflower, and broccoli.
5 stars and then some.
So glad you enjoyed this tasty polenta pie! 🙂
I made this recipe today, and the only thing I did differently was use 2 cups of Grace coconut milk and one cup of water. Oh my goodness, it is finger-licking good. Thank you!
Love that! So glad you enjoyed this spinach polenta pice!
this is one of my new favorite recipes! but I am so confused by the witchcraft- I make polenta all the time and it requires 45 minutes of cooking & constant stirring. I had to read this recipe through 3 times to make sure I wasn’t missing a step as the polenta cooks for so little time?? I was prepared to be eating raw polenta but in fact, it is cooked and absolutely delicious! I’ll never spend 45 minutes cooking polenta again 🙂 I did change a couple things- mostly adding about 1/2-3/4cup more water as I wanted it to be a little more porridge-y texture & not so much a firm pie. this worked great & saved me from using a 3rd cooking vessel as we ate it right out of the cooking pot. I also added in a very healthy glug of Miykonos liquid mozzarella because I needed to use it, it added a nice rich creamyness (I know another comment mentioned it was dry). We ate this with sourdough bread and a side of pan fried BBQ soy curls; made enough for 4 hearty meals! <3
Delicious and quick!
Gotta love the quick recipes that always turn out! So glad you enjoyed this polenta pie!
This looks delicious – I have a bag of frozen turnip greens I can’t wait to try with this! Also, that comment about the polenta coming to a boil is a hoot!
Hope you enjoy it!
Would I be able to use polenta from a tube? I have that in the refrigerator for another recipe but this sounds tastier. Thanks!
Yes you could!
I made this tonight and loved it except it was way too salty! I’ll make again and cut the salt 🙂
Thanks for giving this recipe a try. You can definitely adjust the salt to your preference. 🙂
Excellent! I made this without using oil, and it came out great! I used fresh spinach 8 oz and some kale – but I cooked it, pressed out the water, and sliced into small pieces before adding to the fry pan. I didn’t have taragon or dried mustard so I substitute dill and turmeric. Since I know that I will be making this again, I will pick up those spices the next time I grocery shop. I will definitely make this again! This is so good that I can bring it to a pot luck dinner, or serve as a side when my family comes to visit.
Love that you made it without oil! So glad it turned out well 🙂 Thanks for sharing!
made it for breakfasts – easily frozen and easy to heat up in the am!
Love the idea of prepping for breakfast! Will give that a go also 🙂
can I use fresh spinach
We at Plant-Based on a Budget haven’t tried that out yet but using frozen spinach makes it just a tad bit easier for this recipe!
I used fresh spinach, it turned out great. I’ve made it a few times now, a favorite
Thanks for the input! We’re so glad you enjoyed it!
I bought the ingredients to make this, looks delicious, but am considering bringing it to a potluck tomorrow, and serving it room temp. Anyone eat this as a cold leftover the next day?
Hope it was a hit at your potluck!
I made this yesterday exactly as written. The flavors are wonderful but I found it a little dry. Has anyone tried adding some veggie broth etc? A topping of sour cream (like stuff)? I will definitely make again but before I experiment I was hoping someone has tried adding a little liquid. Thank you.
You can adjust the liquid to your preference, enjoy!
How long do leftovers last in the fridge?
up to five days, enjoy!
This polenta pie looks so good!! Delicious
Thank you for listing nutritional values!!
Such a unique and tasty recipe!
I’ve never tried polenta before, but this looks like the perfect recipe to start with. Thank you!
Perfect summer recipe!
This sounds like a delicious weeknight meal to me!!
Definitely! So so good!
Love the combo of spinach and polenta. So good!