Deep-Dish Polenta Pie
3
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Dried mushrooms
2 large
Water
2 cup(s), divided
Frozen chopped broccoli
1 cup(s), sliced
1% low fat milk
3 Tbsp
Table salt
⅓ tsp
Uncooked unenriched white cornmeal
½ cup(s)
Grated Parmesan cheese
¼ cup(s), divided
Salted butter
1 Tbsp
Tomato
1 small, plum, seeded and chopped
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.