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Polenta Pie With Mushrooms Spinach And Ricotta

Polenta Pie with Mushrooms, Spinach and Ricotta

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A perfect cold weather treat! This Polenta Spinach and Mushroom Pie with Ricotta is a delicious and satisfying dish that can be enjoyed as a vegetarian main course or a flavorful side dish.

  • Total Time: 55 minutes

Ingredients

Units Scale

For Polenta Crust

  • 1 cup of polenta
  • 3 cups of water
  • 1/2 teaspoon of salt
  • 1/4 cup of Parmesan cheese, grated

Filling

  • 2 tablespoons of olive oil
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 cup of spinach, fresh – chopped
  • 1 cup of mushrooms, sliced
  • 1 teaspoon of thyme
  • 1/2 teaspoon of red pepper flakes
  • salt and pepper, to taste
  • 1 cup of ricotta cheese
  • 1/2 cup of Parmesan cheese, grated
  • 2 eggs

Instructions

  1. Preheat
    Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish with olive oil and set aside.
  2. Make polenta crust
    To make the polenta crust, bring the water and salt to a boil in a medium saucepan. Gradually whisk in the polenta, and continue to whisk until thickened, about 3-5 minutes. Remove from the heat and stir in the grated Parmesan cheese.
  3. Pour
    Pour the polenta into the prepared pie dish and use a spatula to spread it evenly across the bottom and up the sides to form the crust. Set aside to cool and firm up.
  4. Sauté
    Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes. Add the sliced mushrooms to the skillet and cook until they start to release their moisture, about 5-7 minutes. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
  5. Add seasonings
    Season the spinach and mushroom mixture with dried thyme, red pepper flakes, salt, and pepper. Stir to combine and remove from the heat.
  6. Prepare ricotta
    In a separate bowl, whisk together the ricotta cheese, grated Parmesan cheese, and eggs until well combined.
  7. Assemble
    Spoon the spinach and mushroom mixture into the prepared polenta crust, spreading it out evenly. Pour the ricotta mixture over the top of the spinach and mushroom filling, spreading it out to cover the surface.
  8. Bake
    Bake the polenta spinach and mushroom pie in the preheated oven for 30-35 minutes, or until the filling is set and and crust is crisp and golden brown.
  9. Cool and serve
    Allow the pie to cool for a few minutes before slicing and serving.

Notes

This is a very versatile base for polenta pie – feel free to play around with the ingredients. If you don’t care for mushrooms, double the spinach. You can make it even heartier with sausage – or my choice – Impossible Sausage. Spread a layer of marinara over the crust before adding filling or over the top of the ricotta cheese.

  • Author: Queen of Tarts - Admin
  • Prep Time: 20
  • Cook Time: 35

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