Vegan Polenta Pie

Packed with vegetables, this vegan polenta pie also has protein from black beans and vegan cheddar shreds! 

Do you avoid Polenta because of its lack of flavor? I did.

Polenta was at the bottom of my food list for most of my life. It just didn't have flavors that enticed me and adding sauce and veggies on top of a bland base didn't appeal. Since we fill everything meal at our house with vegetables, we decided to do the same with our polenta.

We packed it full of onions, garlic, carrots, broccoli, swiss chard... anything we had on hand. We added our favorite Latin American seasonings like chili powder and cumin and mixed it all together. This was a polenta I could eat! But that wasn't enough...

With a spread of our Instant Pot Vegan Refried Black Beans, a sprinkling of colorful capsicum and cilantro, creamy melted vegan cheddar shreds, and our Garden Fresh Salsa this recipe bursts with flavor, vegetables, and nutrients. 

It makes 12 generous servings which means it's perfect for leftovers!  Speaking of leftovers, we use our "leftover" Instant Pot (optional) vegan Refried Black Beans in this recipe. It's a 2 in 1 recipe that makes a tasty Black Bean Soup with half of the beans and Refried Black Beans with the other half. In our busy household, we like to cook once and eat twice, often without repeating the same meal. Our Vegetable Explosion Chana Dal is also a 2 in 1 recipe. It becomes our Sunrise Vegetable Curry Samosas!

Make our Fresh Garden Salsa to top off this Vegan Polenta Pie. We have an abundance of nasturtiums in the garden and added them to our last batch of salsa. Rainbow beautiful and spicy! 

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Vegan Polenta Pie Recipe

Prep

• 1-hour prep
• Serves 12
• Suggested equipment: large sauté pan, stirring spoon, casserole pan.

Ingredients

• 1 Tbsp olive oil
• 1 yellow onion, chopped fine
• 1 Tbsp chopped garlic
• 2 chopped jalapeños
• 3/4 cup chopped capsicum (bell peppers), reserve ¼ cup
• ½ cup chopped carrots
• ½ cup chopped broccoli, including peeled and chopped stalks
• ½ cup chopped greens (swiss chard, kale, spinach)
• ½ cup green onions
• ½ tsp salt
• 1 tsp cumin
• ½ tsp chili powder
• 1 tsp oregano
• 3/4 cup chopped cilantro, reserve ¼ cup
• 2 cups dry polenta grits
• 5 cups water
• 2 tsp Better Than Bouillon Organic Vegetable Base
• 4 cups refried black beans (make them with our Vegan Refried Black Bean Instant Pot recipe!)
• 2 cups vegan cheddar shreds

Instructions

1. Pre-heat oven to 375. Grease your casserole pan.
2. Heat oil in a large cast-iron or another pan over medium heat. Sauté onions, carrots, and broccoli stalks until onions are translucent.
3. Add jalapeños, capsicum, broccoli, green onions, and spices. Sauté 5 minutes.
4. Add chopped greens and sauté for 2 more minutes.
5. Add 2 cups of polenta grits. Stir. Add bouillon and 4 cups of water. Stir well.
6. As it thickens add the remaining cup of water, as needed, to have thick but still pourable off a spoon in soft liquid spoonfuls.
7. Pour into your casserole pan and smooth the top.
8. Spread your refried black beans evenly over the top of the polenta.
9. Sprinkle the remaining ¼ cup of chopped capsicum and cilantro on the beans. Bake for 20 minutes.
10. Spread vegan cheddar shreds evenly on top of your polenta pie and bake for 5 more minutes.
11. Remove from heat. Garnish with cilantro and serve with Garden Fresh Salsa and vegan sour cream.

Chef's Notes 

Don't let the polenta sit log ofter cooking. It will thicken and be challenging to spread. It also helps to get it all in the oven while the polenta is still hot.

Add extra jalapeños or chili powder if you like extra spicy, or extra capsicum for a  sweeter kick.

If you like this recipe you might also like: 

Vegan Vegetable Involtini

Vegan Bolognese Pasta Sauce

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Vegan_Polenta Pie_Recipe Grocery_List

• onions
• garlic
• jalapeños
• bell peppers
• carrots
• broccoli
• swiss chart
• kale 
• spinach
• green onions
• fresh cilantro
• cumin
• chili powder
• dried oregano
• olive oil
• salt
• dry polenta grits
• Better Than Bouillon Organic Vegetable Base
• refried black beans (make them with our Vegan Refried Black Bean Instant Pot recipe!)
• vegan cheddar shreds 

Vegan Polenta Pie_Recipe Nutritional Analysis

The information shown is an estimate provided by an online nutritional calculator. It should not be considered a substitute for a professional nutritionist’s advice. When exact ingredients are not available in this database, the closest substitution is made. 

Percentages are based on a 2,000 calorie daily diet for an adult. 

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