Polenta pie

This tasty meal can be easily customized to meet everyone's taste preferences. Dinner in an hour!

TESTED & PERFECTED RECIPE -- Think of this dish as a cross between baked polenta, a quiche, and a frittata.

This easy Italian polenta pie is a cassarole-like dish that uses pantry staples like lentils, marinara, and a tube of prepared polenta.

If you are looking for a comforting recipe that will warm you up and fill your belly in the best possible way, make this Baked Polenta Pie. This is similar to lasagna, but instead of noodles, you get a thick layer of creamy polenta as the base.

A gluten-free clean eating alternative to pizza.

Meaty Italian Polenta Pie: Savory sweet corn polenta crust, sun dried tomatoes, layered with Italian ravioli type filling, and mozzarella; an Italian feast!

This Mexican polenta pie is true comfort food! Made with pork and pinto beans in the crockpot and baked with polenta and cheese.

A healthy and hearty vegetarian pot pie made with three beans and topped with a Parmesan polenta crust.

This polenta with spinach is an easy and inexpensive dinner solution for busy weeknights that cooks up in less than 30 minutes. Serve it up with a salad or soup for a quick meal everyone will love.

Vegan Polenta Pie Recipe. Packed with vegetables, this vegan polenta pie also has protein from black beans and vegan cheddar shreds! We packed it full of onions, garlic, carrots, broccoli, swiss chard... anything we had on hand. We added our favorite Latin American seasonings like chili powder and cumin and mixed it all together.

Polenta Pie is a bold and satisfying dish that layers creamy polenta with seasoned ground meat, zesty spices, Libby's® Italian Cut Green Beans and Libby’s® Whole Kernel Sweet Corn. Baked until golden and bubbly, this easy casserole is packed with Southwestern flavors and hearty ingredients. Perfect for family dinners or casual gatherings, Polenta Pie is a delicious way to enjoy comfort food with a flavorful twist.

Baked Layered Polenta Casserole

Tamales are incredibly popular around here likely in part because we're so close to the Mexican border. The downside is they're a tremendous amount of work to make from scratch and unless you're into some sort of "flashmob" scene for extra hands when you're making them, most of us "locals" settle for a tamale pie instead. I've been known to make it from time to time myself and it usually involves a chili like base with a cornbread topping; however, this multi layer version's so darn good it…

Jump to Recipe Print Recipe Comfort food at it’s finest! Bring on the Seattle rains…I’m good to go! All I need is this casserole, a spoon, a little grated parm and an old movie. Oh, and wine. Definitely some good red wine! Polenta makes the crust of this beauty and the filling is a thick...Read More »

Leftover chili is topped with creamy polenta then baked in mini cast iron skillets

An amazing way to eat cheese and carbs. No complaints from anyone. Cue your inner Italian and get this on your table instead of potato.

[IMAGE] When we were flipping through the pages of Lidia Bastianich’s new cookbook, Lidia’s Celebrate Like an Italian, and noticed this ultra cheesy, cabbage-stuffed polenta torta, it took us a few moments to recover. Make-ahead, fit for a crowd and just as tasty the next day — this decadent dish is the very reason to gather your friends for dinner at yours this weekend. Polenta Torta with Gorgonzola and Savoy Cabbage By Lidia Matticchio Bastianich and Tanya Bastianich Manuali This is an…

I’ve been waiting my whole life to show you this recipe. Well, 4 days, but that can feel like a lifetime for a person like me. I’ve actually been waiting my whole life to MAKE this recipe, as it originally hails from bestie Laura and is stuffed and adorned with 14 cups of glorious cheese. […]

Taking time to cook the polenta until it's creamy and tender is well worth it. You're rewarded with a simple, flavorful "crust" for rich mushroom and tomato sauce filling.