Vegetarian Baked Polenta Pie Rezept

Craving a comforting, cheesy vegetarian masterpiece? This baked polenta pie is like lasagna's creamy, dreamy cousin! Layers of tender roasted vegetables, vibrant homemade tomato sauce, and mountains of mozzarella and parmesan cheese blanket a thick, luscious polenta base. Imagine the aroma filling your kitchen – it's pure heaven! Bake until bubbly and golden, then prepare for a flavor explosion that will have you coming back for seconds (and thirds!).

Vorbereitung 30 Min.
Kochzeit 79 Min.
Kalorien 418.3 kcal
Eiweiß 49g
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Vegetarian Baked Polenta Pie 52

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Zutaten für Vegetarian Baked Polenta Pie

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • Garlic Cloves
  • Crushed Tomatoes
  • 1 teaspoon fennel seeds
  • Dried Basil
  • Dried Oregano
  • Crushed Red Pepper Flakes
  • Salt & Freshly Ground Black Pepper
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 medium eggplant, diced
  • 1 red bell pepper, diced
  • Salt And Pepper
  • 4 cups polenta (coarse ground cornmeal)
  • Skim Milk
  • 4 tablespoons butter
  • 2 tablespoons sugar
  • Coarse Salt
  • 2 cups grated parmesan cheese
  • 2 cups shredded mozzarella cheese

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Zubereitung von Vegetarian Baked Polenta Pie

  1. Preheat oven to 400°F (200°C).
  2. Make the tomato sauce: Heat 2 tablespoons olive oil in a large pan over medium heat. Add 1 medium onion, chopped, and cook for 5 minutes until softened.
  3. Stir in 2 cloves garlic, minced; 28 ounces canned crushed tomatoes; 1 teaspoon fennel seeds; 1 tablespoon chopped fresh basil; 1 teaspoon dried oregano; and a pinch of red pepper flakes.
  4. Season with salt and black pepper to taste. Simmer for 30 minutes over low heat.
  5. While the sauce simmers, roast the vegetables: Toss 1 medium zucchini, 1 medium yellow squash, 1 medium eggplant (all diced), and 1 red bell pepper (diced) on a baking sheet with 1 tablespoon olive oil, salt, and pepper.
  6. Roast for 25-30 minutes, or until tender, stirring occasionally. Set aside to cool.
  7. Reduce oven temperature to 375°F (190°C).
  8. Prepare the polenta: In a large pot, bring 4 cups milk, 4 tablespoons butter, 2 tablespoons sugar, and a pinch of salt to a simmer.
  9. Slowly whisk in 4 cups polenta (coarse ground cornmeal). Stir constantly until thickened.
  10. Switch to a spoon and stir until the polenta pulls away from the sides of the pot.
  11. Stir in 1 cup grated parmesan cheese.
  12. Pour the polenta into a greased 2-quart casserole dish.
  13. Top with the remaining 1 cup parmesan cheese.
  14. Evenly spread the roasted vegetables over the parmesan.
  15. Spread the tomato sauce over the vegetables.
  16. Top with 2 cups shredded mozzarella cheese.
  17. Bake for 30-35 minutes, or until bubbly and the cheese is melted and lightly browned.
  18. Let rest for 10 minutes before cutting into squares and serving warm.

Nutrition Information (Approximate per serving)

Sodium

40 g

Sugar

17g

Fat

48g

Carbs

13g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner European Italian American Vegetarian Gluten Free Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Savory Pies Casseroles Main Dish Vegetables Vegetarian Dietary 4 Hours Or Less

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Vegetarian Baked Polenta Pie?

Vegetarian Baked Polenta Pie dauert insgesamt etwa 109 Minuten – ungefähr 30 Minuten Vorbereitung und 79 Minuten Kochzeit.

Wie viele Kalorien hat Vegetarian Baked Polenta Pie?

Vegetarian Baked Polenta Pie hat etwa 418.3 Kalorien pro Portion, mit ungefähr 49 g Eiweiß, 13 g Kohlenhydraten und 29 g Fett.

Welche Zutaten brauche ich für Vegetarian Baked Polenta Pie?

Die wichtigsten Zutaten für Vegetarian Baked Polenta Pie sind Olive Oil, Onion, Garlic Cloves, Crushed Tomatoes, Fennel Seed, Dried Basil. Die vollständige Liste mit Mengenangaben findest du oben.

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