RECIPE: Sweet Polenta Pie

This recipe is from one of my favorite plant-based cookbooks, How It All Vegan, by Tanya Barnard & Sarah Kramer:

Roasted Veggie Topping:


  • 1 med carrot, chopped
  • 1 sm zucchini, chopped
  • 4 mushrooms, quartered
  • 1 sm green pepper, sliced
  • 1 sm red pepper, sliced
  • 1 sm red onion, chopped
  • 2 cloves garlic, minced
  • .5c water
  • 1.5 tbsp tomato paste
  • 1 tsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp olive oil
  • 4 leaves fresh basil, finely chopped
  • 4 Roma tomatoes, chopped
  • salt (to taste)
  • pepper (to taste)


  • Preheat oven to 450 degrees
  • In a lg bowl, combine carrots, zucchini, mushrooms, peppers, onions, and garlic
  • Drizzle lightly with olive oil and mix well
  • Lay veggies out on a cookie sheet or lasagna pan and roast in the oven for 15-20 minutes, stirring occasionally, until vegetables are browned
  • Place .5c of the roasted veggies into a blender or food processor and blend with the water, tomato paste, vinegar, maple syrup, oil, basil, and tomatoes
  • Transfer this sauce and remaining roasted veggies to a medium saucepan and cook on med-high heat for 10 minutes
  • Add salt and pepper to taste
  • Simmer on low heat

Pie crust:


  • 1c Coarse cornmeal
  • 3.5c Water
  • 1 Tbsp oil
  • salt (to taste)
  • pepper (to taste)


  • In a med bowl, whisk together the cornmeal with 1c of cold water, then set aside
  • In a med pot, bring the remaining 2.5c water to a boil
  • Once boiling, add cornmeal mixture and turn heat down to med-low
  • Add oil, salt, and pepper
  • Continuously stir mixture for about 10-15 minutes, until the mixture sticks together and becomes very stiff
  • Pour into a lightly oiled pie shell or a casserole dish
  • Let set for 5-10 minutes
  • Pour veggie topping into pie crust
  • Cut into slices

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