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.
Course Dinner, Lunch
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
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Roxane McNulty
2Tablespoonsof olive oil
1/4teaspoonof red pepper flakes
1orange bell pepperdiced
2 1/4teaspoonsof sea salt
1teaspoonof tarragonor herb of choice
1/4teaspoonof mustard powder
3/4teaspoonof black pepper
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.