How To make Vegetable and Bean Polenta Pie
1 1/2 c Yellow cornmeal
2 1/2 c Chicken broth
2 T Margarine or butter
1 ea Egg, slightly beaten
1/4 c Grated parmesan cheese
1 T 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
How To make Vegetable and Bean Polenta Pie's Videos
SUPER SIMPLE Vegetable Side Dishes (and how to turn them into a main course)
Today we're honoring the oft-forgotten vegetable side dish with a few of our favorites! We eat these all the time because they're easy, simple and delicious. But... there's a twist: each of these dishes, with the addition of an extra element, can be transformed into an amazing main course!
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Zucchini Fritters (vegetarian & vegan)
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⭐️ Make them with or without eggs and serve them as a starter, side dish, or main dish with our marinara sauce, sour cream, or tzatziki sauce. We are sure you'll love them!
⭐️ Ingredients
2 pounds zucchini (about 4 medium)
1½ teaspoons salt
1 egg or ⅓ cup or 50 g chickpea flour + ¼ cup or 60 g of water
1 red onion
2 cloves garlic
1 teaspoon dried oregano
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon black pepper
2 tablespoons extra virgin olive oil or more if needed
SERVE WITH
tzatziki sauce
marinara sauce
cashew sour cream
Metric:
900 g zucchini (about 4 medium)
1½ teaspoons salt
1 egg or ⅓ cup or 50 g chickpea flour + ¼ cup or 60 g of water
1 red onion
2 cloves garlic
1 teaspoon dried oregano
110 grams all-purpose flour
2 teaspoons baking powder
½ teaspoon black pepper
2 tablespoons extra virgin olive oil or more if needed
SERVE WITH
tzatziki sauce
marinara sauce
cashew sour cream
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Vegan Polenta and Sausage Ragu
Check out the cookbook: Ebook
Paperback book Flavor Overload: 0ver 50 Vegan Recipes
Ingredients
2 cups Polenta
5 1/2 cups water
1 cup unsweetened cashew milk
2 teaspoons sea salt
1 teaspoon black pepper
1 tablespoon vegan butter (earth balance)
Ragu
1 cup of chopped onion
1 cup of chopped bell pepper
1 tablespoon better than bouillon vegetable base
2 cups of pasta sauce (bretolli organic olive oil and basil)
2 vegan sausage (field roast)
I cook my polenta until it's as tender as rice (no grit) sometimes it take up to 45 minutes ????♀️
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Mary's Mexican Polenta Casserole
Learn about Polenta and how to make a casserole, quick and easy!
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TIMELINE
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0:23 Sweet potato chili:
1:09 A note on spices
2:26 Always rinse your beans!
3:27 Serve with an acid, like pickled onions:
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5:14 A note on coconut milk:
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Fiorucci Polenta Breakfast Casserole
Fiorucci is all about authentic quality and flavor, in everything we do. This Polenta
Breakfast Casserole adds plenty of Italian flavor to your morning meals! Follow recipe
instructions here:
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