Vegetarian Polenta Pie
|Layered polenta, veggies and vegan cheese.|
Extra virgin olive oil, as needed
1 package/roll of cooked polenta, room temperature
1 medium red onion, sliced thin
1 heaping cup artichoke hearts (if frozen, thaw first)
2 cups raw baby spinach leaves- or sliced zucchini
2-3 medium vine-ripe tomatoes, sliced thick
1/2 cup green or black or Kalamata olives, sliced
4 cloves garlic, chopped
Herbs- basil, thyme, oregano, etc.
Sea salt and fresh ground pepper, to taste
A 6 to 8-oz. package of vegan cheese, sliced- or sliced Jalapeño Jack, Parmesan or Cheddar
Preheat oven to 375ºF. Lightly oil a pie plate.
Slice the roll of polenta into thin slices and line the pie plate, overlapping the polenta slices slightly to form a sort of "crust".
Next- you have a choice...
- If you enjoy your veggies crisp, with an al fresca flair, layer the uncooked veggies into the pie dish; drizzle with extra virgin olive oil.
- If you prefer a softer, more cooked texture, stir-fry the veggies first in olive oil (except the tomatoes), until barely tender; then layer them into the pie.