Garlicky Spinach and Pepper Polenta Pie

  • Yield : 8 pieces
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

This is a nice change of pace from all the bean and tofu based savory pies out there. I love cornmeal, it’s so inexpensive and versatile – this pie is really tasty, chock full of juicy orange peppers and spinach with a slight spicy kick from the red pepper flakes..yum. It’s very filling so plan on it being your main meal because you won’t have room for anything else!



  • 2 tbsp Olive oil
  • Heaping 2/3 cup diced Onion
  • ¼ tsp Red pepper flakes
  • 6 Garlic cloves, pressed
  • 1 Orange bell pepper, diced
  • 16 oz frozen Spinach, thawed
  • 3 cups Water
  • 2 1/4 tsp Sea salt
  • 1 tsp Tarragon (or herb of your choice, any will work really)
  • ¼ tsp Mustard powder
  • ¾ tsp Black pepper
  • 2 cups Cornmeal




Step 1

Lightly oil an 9 inch pie dish and set aside.

Step 2

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 Spinach and cook for 5 more minutes, until everything is cooked and heated through.

Step 3

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.

Step 4

Pour the spinach mixture into the cornmeal and quickly mix until well incorporated. Pour everything into prepared pan and press down evenly to smooth the top. Let cool 10 minutes before slicing into 8 pieces. Serve immediately.

Roxane is a culinary school graduate, professional pastry chef and devoted mama of an adorable toddler - She loves cooking and baking tasty, healthy plant-based food that is kind to our bodies, the earth and the animals! She also runs her own website, Roxane's Natural Kitchen

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