Vegetarian Polenta Pie
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4 as an entree or 8 as a side dish
  • 3 cups water or stock
  • 1 cup coarse grain polenta
  • ¼ cup pesto, divided
  • 2 tablespoons extra virgin olive oil
  • 1 medium eggplant, cubed
  • 1 fennel bulb, diced
  • 1 onion, diced
  • 1 medium zucchini, diced
  • Salt and pepper
  • 1 cup marinara sauce
  • 1 cup grated parmesan cheese
  • ½ cup pine nuts
  • 1 pound fresh mozzarella, cubed or grated
  1. Bring the water to a boil and whisk in the polenta, stirring constantly until it begins to thicken. Stir in half of the pesto, cover, reduce heat to simmer, and cook until tender, about 20 minutes, stirring occasionally.
  2. While the polenta is cooking, heat the olive oil in a large skillet over medium high heat and add the eggplant, fennel, onion and zucchini. Season with salt and pepper and cook until just tender, stirring often. When cooked, remove from heat and stir in the marinara sauce and the remaining pesto.
  3. Spray a 13 x 9 x 2-inch casserole dish with cooking spray, and spread the cooked polenta into the bottom, using a spatula to spread it evenly. Sprinkle some of the parmesan over the top. Pour the vegetables over the top and spread into an even layer. Top with the mozzarella cheese, remaining parmesan cheese, and pine nuts.
  4. Cover with foil and bake at 375 until bubbly, about 45 minutes. Let cool a few minutes before slicing and serving.
Recipe by Cooking With MicheleĀ® at