Vegetable Polenta Pie
Karina’s Kitchen
An easier savory vegetarian pie than this you won’t find. It’s a simple fresh recipe that rocks. And it’s gluten-free.
ingredients
- Extra virgin olive oil, as needed
- 1 package/roll of cooked polenta
- 1 medium red onion, sliced thin
- 1 heaping cup artichoke hearts
- 2 cups raw baby spinach leaves
- 1 cup sliced zucchini
- 2-3 medium vine-ripe tomatoes, sliced thick
- 1/2 cup green or black or Kalamata olives, sliced
- 4 cloves garlic, chopped
- Balsamic vinegar
- Herbs- basil, thyme, oregano, etc.
- Sea salt and fresh ground pepper, to taste
- A 6 to 8-oz. Jalapeño Jack, Cheddar or vegan cheese
directions
See full recipe on Karina’s Kitchen »notes
Change up the veggies according the season. Try slices of eggplant and mushroom. Or add in cubes of cooked winter squash. Try adding black beans. Or green chiles. Get creative.
Source: Karina’s Kitchen
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