No Crust Cornmeal Polenta Vegetable Pie

Savor the vibrant flavors of a hearty yet elegant *No Crust Cornmeal Polenta Vegetable Pie*, a dish that combines wholesome ingredients and comfort-food appeal. This gluten-free recipe replaces traditional crust with a creamy, cheesy layer of golden polenta, creating a canvas for a medley of sautéed vegetables like zucchini, bell peppers, cherry tomatoes, and wilted spinach. Infused with garlic, fresh parsley, and a touch of Parmesan cheese, this vegetable pie is as nutritious as it is delicious. Perfect for a crowd-pleasing dinner or a stunning brunch dish, it’s baked to perfection for a golden, bubbly finish. Serve it warm as a standalone dish or pair it with a crisp side salad for an effortless yet satisfying meal. **Keywords:** crustless vegetable pie, polenta pie, gluten-free dinner recipes, baked vegetable dish, healthy comfort food.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Yellow cornmeal
• 4 cups Water
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 2 cloves Garlic, minced
• 1 large Yellow onion, diced
• 2 medium Bell peppers, diced (any color)
• 1 medium Zucchini, diced
• 1 cup Cherry tomatoes, halved
• 2 cups Spinach, fresh
• 2 tablespoons Fresh parsley, chopped
• 1 cup Parmesan cheese, grated
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Crushed red pepper flakes (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with a little olive oil and set aside.

Step 2

Bring 4 cups of water to a boil in a medium saucepan. Add 1 teaspoon of salt.

Step 3

Gradually whisk in the cornmeal, reducing the heat to low. Stir continuously until the polenta thickens, about 5-7 minutes.

Step 4

Remove the saucepan from the heat and stir in 1/2 cup of grated Parmesan cheese. Spread the polenta evenly in the prepared pie dish and let it cool slightly while preparing the vegetables.

Step 5

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and diced onion, cooking for 2-3 minutes until fragrant.

Step 6

Add the bell peppers, zucchini, and cherry tomatoes to the skillet. Sauté for 5-7 minutes until the vegetables are slightly softened.

Step 7

Stir in the fresh spinach and cook until wilted, about 1-2 minutes. Season the vegetable mixture with black pepper and red pepper flakes (if using). Stir in the chopped parsley.

Step 8

Spoon the vegetable mixture evenly over the polenta base in the pie dish.

Step 9

Sprinkle the remaining 1/2 cup of grated Parmesan cheese over the top.

Step 10

Bake the pie in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

Step 11

Remove the pie from the oven and let it cool for 5 minutes before slicing and serving.

Nutrition Facts

Serving size	(2334.5g)

Amount per serving	% Daily Value*
Calories	1456.8

Total Fat 62.4g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 3.4g
Cholesterol 80mg	0%
Sodium 4739.9mg	0%
Total Carbohydrate 174.3g	0%
Dietary Fiber 30.1g	0%
Total Sugars 27.2g
Protein 63.7g	0%

Vitamin D 0IU	0%
Calcium 1364.4mg	0%
Iron 12.0mg	0%
Potassium 3867.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.1%

Protein: 16.8%

Carbs: 46.1%