Baked Polenta Pie
Simple, coarse Corn Grits, elevated in status (AKA Polenta) and baked up easy on a weeknight even, to avoid all that standing and stirring! This is a savory base for any sauteed, roasted or steamed veggies, marinara sauce & veggies - Italian-style - or already seasoned beans you love, or just eaten plain for breakfast, lunch or dinner!
Vegan Cooking Level: Beginner
1 cup polenta (coarse corn grits)
1 cup unsweetened, unflavored plant milk
2 ¼ cups veggie broth
½ tsp. salt & pepper
¼ cup nutritional yeast flakes
¼ cup salsa (mild, medium or hot as YOU like it)
How to Bake it up
Step 1: Preheat oven to 425 degrees F. Combine all ingredients carefully in a 9-inch pie plate, except the salsa.
Step 2: Whisk gently to combine and set on a cookie sheet in the oven for 25 minutes.
Step 3: After 25 minutes, remove from oven. Give your polenta a stir around, then swirl in the salsa. Replace in the oven for an additional 10 minutes to firm up. The longer you leave in the oven, the
firmer the pie. So if you like it creamier rather than firmer, remove sooner.
Keeps in the fridge for many days, freezes beautifully and reheats easily as a base for any roasted or steamed veggies or beans!