Recipe Summary test
Ingredients
4
Original recipe yields 4 servings
Directions
Nutrition Facts
Per Serving:
168 calories; protein 6.1g; carbohydrates 20g; fat 7g; cholesterol 7.5mg; sodium 385.5mg. Full Nutrition
Most helpful positive review
Most helpful critical review
for 4servings I had to double the polenta salt and water and used a larger pan perhaps we just have bigger apetites. as it is its good but with the addition of a pinch of chilli flakes mushrooms black olives and zucchini fried with the onions and garlic its MUCH better! I topped it with about 4oz crumbled feta and a sprinkling of parmesan cheese and just popped it under the grill for a few minutes to save on the heat of the oven. I also used fresh sliced tomatoes instead of canned. Read More
Reviews: Most Helpful
I did not have instant polenta so used cornmeal. It didn't thicken up real well so next time I might use 1/4 cup less water if I'm using cornmeal. I love veggies and could have stood many more of them in this pie but I enjoyed it for what it was! This recipe lends itself to trying other vegetable combinations. Thanks for the recipe! Read More
Helpful
(2) I had some leftover polenta and wanted to use it up. I made it for my vegetarian husband. He wanted pineapple and mushrooms so I added those. Also puréed a fresh tomato and topped it with mozzarella cheese. Voilà! Polenta pizza. Hubby really enjoyed this recipe. Read More
Helpful
(2) 
This was great, I did jazz it up a bit. But I would never have come up with this idea myself, so thanks th the poster! I made my usually cheesy polenta for the crust. (2 c chicken broth (veggie broth would work) 1 cup dry polenta or grits, 2 tbs butter, 2 Tbs sour cream, a handful of shredded cheddar and garlic powder, salt, & pepper to taste) I used Red Gold Chili Ready diced tomatoes for some extra spice.I just added a few drops of lemon juice to the olive oil instead of infusing. I sprayed my pie plate with Pam coconut spray. This is a great recipe base that can be used lots of ways with different toppings. So versatile I know I will make it again! Read More
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This is fun to make and delicious. I don't usually have polenta on hand so I cooked 1/2 cup cornmeal in about 1 1/4 cup water so it would be stiff enough to make a pie crust. I did that a day before and then refrigerated the crust. I used oregano and sliced tomatoes from my garden. I chopped a whole sweet onion by accident and sauted all of it with other vegies and it was still excellent so I think I'll change my recipe to use a whole onion. I think next time I'll lower the temperature to 400 and bake for 20 minutes to heat more. Read More
for 4servings I had to double the polenta salt and water and used a larger pan perhaps we just have bigger apetites. as it is its good but with the addition of a pinch of chilli flakes mushrooms black olives and zucchini fried with the onions and garlic its MUCH better! I topped it with about 4oz crumbled feta and a sprinkling of parmesan cheese and just popped it under the grill for a few minutes to save on the heat of the oven. I also used fresh sliced tomatoes instead of canned. Read More
Easy and versatile, a recipe to begin with but go anywhere. Read More
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