The best delicious Vegetable And Bean Polenta Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Vegetable And Bean Polenta Pie recipe today!
Hello my friends, this Vegetable And Bean Polenta Pie recipe will not disappoint, I promise! Made with simple ingredients, our Vegetable And Bean Polenta Pie is amazingly delicious, and addictive, everyone will be asking for more Vegetable And Bean Polenta Pie.
What Makes This Vegetable And Bean Polenta Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Vegetable And Bean Polenta Pie.
Ready to make this Vegetable And Bean Polenta Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
POLENTA
1 1/2 c Yellow cornmeal
2 1/2 c Chicken broth
2 tb Margarine or butter
1 Egg, slightly beaten
1/4 c Grated parmesan cheese
FILLING
1 tb Olive or vegetable oil
1 c Coarsely chopped onions
1 c Coarse chopped green pepper
1 sm Zucchini, cut in 1/2-inch
– cubes
15 1/2 oz Dark red kidney beans
14 1/2 oz Can diced tomatoes with
– garlic, oregano and basil
6 oz Can tomato paste
4 oz Shredded mozzarella (1 cup)
1. Heat oven to 375 degrees. Grease 9 or 10-inch deep-dish glass pie pan.
In medium saucepan, combine cornmeal and broth. Cook over medium heat until
mixture begins to boil, stirring constantly. Remove from heat; stir in
margarine, egg and Parmesan cheese. Set aside.
2. Heat oil in large skillet over medium-high heat until hot. Add onions
and bell pepper, cook and stir until tender. Stir in zucchini, beans,
tomatoes and tomato paste. Bring to a boil. Reduce heat to medium-low; cook
5 minutes.
3. Spread cornmeal mixture in bottom and up sides of greased pie pan. Spoon
vegetable mixture over top. Sprinkle with mozzarella cheese.
4. Bake at 375 degrees for 30 to 35 minutes or until set. Let stand 5
minutes before serving.
Nutrition Information Per Serving: 390 Calories, 14 g Fat, 1050 mg Sodium
Yields
6 Servings
Leave a Reply