Garlicky Spinach and Pepper Polenta Pie

BY : PUBLISHED : January 10th, 2013 UPDATED: August 18th, 2021

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!

 

Garlicky Spinach and Pepper Polenta Pie

Roxane McNulty
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.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner, Lunch
Cuisine Italian
Servings 4 servings
Calories 430 kcal
METHOD Oven
DIET Vegan

Ingredients
  

  • 2 Tablespoons of olive oil
  • 2/3 cup onion diced
  • 1/4 teaspoon of red pepper flakes
  • 6 garlic cloves pressed
  • 1 orange bell pepper diced
  • 16 ounces frozen spinach thawed
  • 3 cups of water
  • 2 1/4 teaspoons of sea salt
  • 1 teaspoon of tarragon or herb of choice
  • 1/4 teaspoon of mustard powder
  • 3/4 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 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 prepared pan and press down evenly to smooth the top. Let cool 10 minutes before slicing into 8 pieces. Serve immediately.

Nutrition

Calories: 430kcalCarbohydrates: 69gProtein: 13gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 1410mgPotassium: 792mgFiber: 12gSugar: 4gVitamin A: 14290IUVitamin C: 48mgCalcium: 182mgIron: 5mg
Keyword budget, cheap, cornmeal, easy, garlic, gf, gluten free, glutenfree, inexpensive, natural, onion, pepper, plant based on a budget, plant-based, polenta, savory pie, soy free, spinach, vegan, vegetarian, whole foods
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Roxane McNulty

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

View all posts by Roxane McNulty