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Quiche - Vegetarian cuisine

Spinach Polenta Pie

Course Main Course
Cuisine American

Ingredients
  

  • 2 cups water
  • ¼ teaspoon salt
  • ½ cup instant polenta
  • 2 teaspoons olive oil
  • 1 cup onion, chopped
  • 2 teaspoons minced garlic
  • 2 large eggs
  • ½ cup part-skim ricotta cheese
  • 1 bag frozen chopped spinach, thawed and squeezed dry
  • ¾ cup sharp cheddar shredded cheese
  • 2 tablespoons sun-dried tomatoes, chopped

Instructions
 

  • Directions:
    Preheat oven to 350˚F. Grease bottom and sides of a 9″ glass pie plate. Bring water and salt to a boil in a medium saucepan. Lower heat. Pour in polenta, stirring until smooth and all liquid is absorbed, about 5 minutes.
    Meanwhile, heat oil in a medium skillet over medium heat. Add onions and sauté 5 minutes. Add garlic and allspice and sauté 1 minute more. In a large bowl, whisk eggs and ricotta cheese. Stir in spinach, ½ cup shredded cheese, sun-dried tomatoes, the polenta, and onion mixture. Transfer to prepared pie plate. Sprinkle remaining cheese on top.
Keyword polenta pie crust, polenta pie vegan