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July 15, 2016

Spinach & Garlic Polenta Pie

Plant Based on a Budget

  • Perfect for a light lunch, potluck or savory breakfast. Roxane McNulty

Makes one 12-inch pizza


2 tablespoons olive oil
2/3 cup (150g) diced onion
1/4 teaspoon red pepper flakes
6 garlic cloves, pressed
1 orange bell pepper, diced
16 ounces (450g) frozen spinach, thawed
3 cups (675ml) water
2 1/4 teaspoons sea salt
1 teaspoon tarragon (or basil, dill or oregano)
1/4 teaspoon mustard powder
3/4 teaspoon black pepper
2 cups (450g) cornmeal


1. Lightly oil a 9-inch pie dish and set aside.

2. Heat the olive oil in a medium skillet over medium heat. Once hot, add the onions and cook for about 5 minutes, stirring frequently until soft and translucent. Add the red pepper flakes, garlic and orange pepper and cook for 2 more minutes. Finally, add the spinach and cook for 5 additional minutes, until everything is cooked and heated through.

3. In a medium saucepan, bring the water, salt, tarragon, mustard powder and black pepper to a boil and slowly whisk in the cornmeal. Stir constantly with a wooden spoon until mixture boils, about 1-2 minutes (cornmeal will jump when boiling, so keep an eye on the pan to avoid splatter).

4. Pour the spinach mixture into the cornmeal and quickly mix until well incorporated. Pour everything into prepared pie pan and press down evenly to smooth the top. Let cool for 10 minutes before slicing into 8 pieces. Serve immediately.

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