Photo of Deep-Dish Polenta Pie by WW

Deep-Dish Polenta Pie

Total Time
45 min
10 min
35 min
Serve this hearty vegetarian pie warm from the oven or carry it along on your next picnic; it slices beautifully and tastes great at room temperature.


Dried mushrooms

2 large


2 cup(s), divided

Frozen chopped broccoli

1 cup(s), sliced

1% low-fat milk

3 Tbsp

Table salt


Uncooked unenriched white cornmeal

½ cup(s)

Grated Parmesan cheese

¼ cup(s), divided

Salted butter

1 Tbsp

Fresh tomato(es)

1 small, plum, seeded and chopped


  1. Combine mushrooms and 1/2 cup hot water in a small bowl; set aside. Lightly coat bottom and sides of a 10-inch deep-dish pie pan with cooking spray.
  2. Place broccoli in colander and squeeze out excess water; set aside. Heat oven to 400°F.
  3. In a large heavy-bottomed pot, combine remaining 1 1/2 cups hot water, milk and salt; bring to a boil. Reduce heat to medium-low and slowly drizzle in cornmeal, whisking constantly. Continue to cook, stirring frequently, until polenta is as thick as mashed potatoes, about 6 to 8 minutes.
  4. Stir in broccoli, mushrooms and their liquid, 3 tablespoons Parmesan and butter.
  5. Spread polenta mixture evenly in prepared pan. Sprinkle on tomato and remaining Parmesan. Bake 20 to 25 minutes or until edges begin to brown. Cool at least 30 minutes, or serve at room temperature.