Spinach & Mushroom Polenta Pie with Almond Ricotta


Spinach & Mushroom Polenta Pie with Almond Ricotta

Spinach and mushroom polenta pie is a savoury and pleasing main dish for vegans and vegetarians. It’s likewise naturally gluten-free!

Image shows a baked polenta pie with a deep red tomato and dairy-free ricotta filling. Slices are on individual plates to the side.

Overhead shot of ingredients for a vegan polenta pie.

Image shows a spatula pressing a polenta-based crust into a circular baking dish.

Image shows baby spinach being added to a sauté pan with mushrooms.

Prepared to relaxing up with a huge mouth-watering pie for supper? A piece of this spinach and mushroom polenta pie (with almond ricotta, almond parmesan, and a strong put of marinara for great step) dished out with a fresh green salad spells winter season relaxing suppertime excellence to me. This naturally red, green, and gold charm would be so great on your vacation table as a vegan alternative (likewise gluten-free!) too.

This dish looks looooong, I can confess. However 2 of the 4 parts are blitzed up in the food mill genuine fast. The filling is a fast sauté. And even the polenta action might be structured by going with the “immediate” range. The active ingredient list is a lil’ longer than typical, however that’s what the vacations are for, right? More of my finest vacation dishes can be discovered here.

This pie type of appear like a deep meal pizza when it comes out, and I am completely all right with that. It’s hearty and simply exceptionally pleasing with all of those home-y flavours. You might even fall apart some little bits of tempeh or some sliced up olives and sauté them with the mushroom filling for a little additional zest. I kept it a bit more easy here since I believed that exceeding 15 components may be a bit extreme. Anyhow, it’s sorta tacky, velvety, ever-so-slightly meaty from all the mushrooms, that cozy corn crust is the best container for all of it, and we even snuck in some greens for your health!;-RRB-

Hope that the season of event and togetherness is working out for everybody up until now! I have actually been adhering to my journaling, relaxing drinks, meditation, and workout regular and it’s truly assisting me handle the gradually constructing craze of all of it. Simply securing on that regular to secure all of my great energy and to keep the imagination streaming. Be great out there! Meet ya back here quickly:D

Image shows a sauté pan with cooked mushrooms and spinach.

Image shows a spoon transferring a spinach and mushroom filling to a yellow polenta-based crust.

Image shows a hand sprinkling a vegan “Parmesan” over a filled polenta pie.

Image shows a baked polenta pie with a deep red tomato and dairy-free ricotta filling.

A 3/4 angle of a slice of spinach and mushroom polenta pie on a plate with a fork.

Spinach & Mushroom Polenta Pie with Almond Ricotta

Spinach and mushroom polenta pie is a savoury and pleasing main dish for vegans and vegetarians. It’s likewise naturally gluten-free!

PREPARATION TIME 40 minutes COOK TIME 1 hr 5 minutes OVERALL TIME 1 hr 45 minutes

Course Main Dish, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 6

Author: Laura Wright

Devices

  • Food Mill

Active Ingredients

ALMOND PARMESAN

  • 1/2 cup sliced almonds
  • 2 tablespoons dietary yeast
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon lemon enthusiasm

ALMOND RICOTTA

  • 1 cup sliced almonds, soaked for a minimum of 1 hour
  • 1/4 cup warm water
  • 1 tablespoon lemon juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon apple cider vinegar
  • 1 clove garlic, sliced
  • sea salt, to taste

POLENTA CRUST

  • 2 cups water
  • 1 tablespoon vegan butter (or olive oil)
  • pinch of red pepper flakes
  • sea salt, to taste
  • 3/4 cup cornmeal
  • 1/4 cup almond parmesan

MUSHROOM FILLING

  • 1 tablespoon olive oil
  • 1 little onion, sliced (or utilize a shallot)
  • 2/3 pound cremini mushrooms, sliced
  • 1 clove of garlic, minced
  • 2 cups child spinach, jam-packed
  • sea salt & ground black pepper, to taste
  • 1 cup marinara sauce
  • sliced basil, for serving
  • additional almond parmesan, for serving

Directions

  • Preheat the oven to 350 ° F. Gently oil a 9-inch round meal with minimum 2-inch high sides.
  • Make the almond parmesan. In a food mill, integrate the 1/2 cup sliced almonds, dietary yeast, salt, garlic powder, and lemon enthusiasm. Pulse till you have a great meal. Transfer to a bowl and reserved.
  • Make the almond ricotta. Initially, drain pipes the almonds. Then, in the food mill (no requirement to wash), integrate the drained pipes almonds, warm water, lemon juice, olive oil, apple cider vinegar, garlic, and salt. Run the motor till you have a smooth, ricotta-like texture, scraping the sides down a couple times. Reserve.
  • Make the polenta crust. In a medium pan, integrate the water, vegan butter, red pepper flakes, and salt. Bring the mix to a boil over medium heat. Get a whisk and gradually begin putting the cornmeal into the boiling water in a constant stream, blending the entire time. As soon as you have actually put out all the cornmeal and there are no noticeable clumps, change to a rubber spatula. Bring the polenta to a boil and after that lower to a simmer. Cook, stirring really frequently, till rather thick however still somewhat fluid, about 15 minutes. Stir in 1/4 cup almond parmesan and change spices.
  • Get rid of the polenta from the heat and scrape it into your ready round meal. Working rapidly with the spatula, press the soft polenta up the sides of the meal to form a “crust.” Make it as even as you can and ravel the bottom totally. The consistency ought to resemble Play Doh and rather simple to deal with. Reserve as soon as total.
  • Make the mushroom filling. Heat a big frying pan over medium heat. Include the 1 tablespoon of olive oil. Include the onions to the frying pan and cook, stirring frequently, till rather soft and clear, about 4-5 minutes. Include the mushrooms to the frying pan and let them sit for a complete minute. Stir the mushrooms up and let them sit for another complete minute. Keep stirring the mushrooms till they’re soft and glistening. Then, include the garlic and stir till aromatic, about 30 seconds. Include the spinach and cook till just-wilted, about 1 minute. Season the mushroom mix with salt and pepper and stir. Get rid of from the heat.
  • Put together the spinach and mushroom polenta pie. Spread half of the almond ricotta throughout the bottom of the polenta crust. Utilizing a slotted spoon, move the mushroom and spinach mix to the pie on top of the ricotta, leaving as much wetness in the frying pan as you can. Then, spoon the marinara sauce on top of the spinach and mushrooms. Dollop the staying almond ricotta on top. Spray a little bit of almond parmesan and brush a little bit of olive oil on the exposed polenta crust if you like.
  • Bake the spinach and mushroom polenta pie for 25 minutes, or till adequately warmed through. Turn the oven to broil and broil the pie for an extra 3 minutes to brown the top.
  • Serve the spinach and mushroom polenta pie hot with sliced basil on the top and additional almond parmesan.

Notes

  • Immediate polenta will make this one come together even much faster! I utilize a dab of Miyoko’s vegan butter to make the polenta a bit richer, however you might utilize an equivalent quantity of olive oil.
  • You can change the almonds with raw cashews in both the ricotta and parmesan if you’re searching for a little additional richness.
  • You require to act rapidly when forming the polenta “crust” as the soft polenta will tighten quickly.

Program Conceal 33 remarks

  • Anita Taylor

    Do you believe this meal could be made ahead either unbaked or partly baked? I am searching for meals to make ahead and freeze for the vacations? Reply

    • Laura

      Hello Anita
      Company polenta does freeze magnificently, however I’m concerned that the almond ricotta integrated with the moistness of the mushroom filling may make this pie soaked after defrosting. A great deal of polenta casserole dishes online program that they are great to freeze in their put together (not baked) state, so my fear might be for absolutely nothing. I have not frozen and reheated this myself so can’t comment authoritatively, however wished to be comprehensive and careful in my reaction.
      – L Reply

  • Bryan

    This really looks truly great! I do not have whatever I require to make this dish though. I’ll need to go do a market run later on today. ideally I can eject a long time and make it for supper, thank you! Reply

  • dawn

    i constantly have almonds on hand however never ever sliced. will slicing entire almonds in a food mill work? Reply

    • Laura

      I believe the ricotta may end up on the gritty side if you utilize entire, sliced almonds. I like utilizing the blanched, sliced almonds since they do not have a peel and they soften very rapidly and perfectly. Do you have raw cashews? They would be a fantastic replacement for both the ricotta and parm!
      – L Reply

      • dawn

        i do have raw cashews. i can attempt it both methods. guess i’ll get to the shop and get sliced almonds. thank you.

      • Juliette

        Hi! I utilized entire raw almonds for both the ricotta and parm! Both ended up best. Nevertheless, for the ricotta, I simply soaked the almonds for about 3 hours and by the time I was all set to make the ricotta the skins had the ability to pop straight off. So I did, in turn, blanch them! Mainly since I think about ricotta as all white and didn’t desire almond skins in there!

  • Emily

    This appears like a lovely focal point for a vacation supper. I enjoy the rustic appearance of the crust. I can not wait to attempt this to see if it tastes as great as it looks! Yum!! Reply

  • Elizabeth

    This dish sounds fantastic and the completed item looks stunning! I can’t wait to attempt it.
    I likewise simply wish to state how beautiful it is to see you back in this area more routinely! I am enjoying the dishes and delighted hour posts, and wish to make certain to share my appreciation for all you do. I’m happy you can take an action away when you require to, and grateful you are back sharing more plant-based motivation. Wanting you peace in this holiday (and constantly)! Reply

  • Allison

    Ooh this looks fantastic! Do you believe a crust could be made from chickpea flour rather of polenta? Reply

    • Laura

      Allison, I’m truly uncertain. Chickpea flour absolutely has somewhat various homes. I do not believe a direct alternative is suitable here. I have just ready it with conventional polenta so can not comment authoritatively. You may need to do some googling and experiment with it. This dish looks appealing (sub veg for chicken stock and cut in half the dish) if you follow it as much as step 3 and continue with my dish later: https://www.ricardocuisine.com/en/recipes/7254-fried-chickpea-polenta. You may not have the ability to form the “crust” too, however it would make a strong base.
      – L Reply

  • Bertha

    How can replace vegan butter? Reply

    • Laura

      The exact same quantity of olive oil is great!
      – L Reply

  • ColleenT

    I simply made his and it is out-of-this world wonderful. I utilized slivered almonds however I understand sliced will make it much better the next time. Thank you, Laura, for the recipie and the continued motivation. Pleased New Year! Reply

  • Maryellen

    I have actually made this two times now and the taste is definitely fantastic! Certainly a fantastic meal to impress a supper visitor. Thank you Laura!:-RRB- Reply

  • Kat

    This was DELICIOUS!!! I followed your directions, utilizing cashews in location of almonds, olive oil in location of vegan butter and I had an excellent jarred eggplant tomato sauce in the cabinet which I utilized rather of marinara. It came out remarkably EXCELLENT. My hubby and I have actually made actions to relocate to a plant based diet plan this in 2015 or two and have actually been on the look for pleasing dishes that change the old dairy packed meals we we’re utilized to. We polished the whole pie off by ourselves. So so great on a cold night. Will definitely be making this time and time once again. My sincerest thanks for this beautiful dish! Reply

  • Etawi

    So we made this 2 nights earlier and it was SO GOOD! A lot so we are making it once again this evening. Thank you for this dish! Reply

  • Zoë

    I made this last night however after I included the mushroom mix to the polenta crust the filling appeared to do not have something. So I included some fallen apart tofu sautéed with some Italian spices, a touch of miso paste, salt and pepper and it was magnificent. I believe next time I ‘d include lentils rather of tofu. I was too starving to begin lentils at that point this time. Mushrooms and spinach diminish a lot that it simply required some “zest.” Otherwise this was a fantastic dish, thank you! Reply

  • Susan

    Gah! I like your blog site. Numerous motivating and yummy looking meals. Im vegan/plant based therefore I prepare a range of meals. I need to state you have rather a great deal of initial sounding dishes! I will be following and discussing your blog site to my favorite online group (and my grown child). Concern for you here, can a (tacky) grits be subbed for the polenta? For gf peeps Reply

    • Laura

      Hello Susan,
      Thanks a lot for your remark! So grits tend to be a finer grind than polenta, however for the functions of this pie (making a company crust), I believe they need to be great. I have actually never ever prepared with grits prior to however so can’t ensure outcomes regrettably.
      – L Reply

  • Tanya

    Simply made the almond ricotta tonight to check it out on a pizza I was making … I subbed cashews … and it tastes EXACTLY like that tasty garlicky velvety sauce they sprinkle over the vegan pizza pieces at Whole Foods! I believe I remain in love lol ❤ Reply

  • Sue

    5 stars
    Made this the other day and it looks stunning! It’s presently in the freezer for thanksgiving. (I have actually frozen nut ricotta previously, so I believe it’ll be all right. 5 star for appearances and taste of specific parts. Thanks for your tough work.:-RRB- Reply

  • Kaitlan

    Hi! Do you believe this dish would work well if I were to make * mini * polenta pies? Discussing as an alternative for an appetiser. Thanks for any assistance! I enjoy your dishes !! Reply

    • Laura

      Hi Kaitlan,
      I believe it would work, however I likewise believe that making all the little specific polenta crusts may be a little bit of a discomfort. I discover that you need to work and move quite quickly with the polenta once it remains in the baking meal. I can’t envision doing that for a lot of minis, however if you’re devoted to it, I state go all out!
      – L Reply

  • Lauren

    Hello Laura. The number of portions does this make? Apologies, I can’t discover it noted anywhere. Looks tasty, can’t wait to make it. Reply

    • Laura

      Hello Lauren,
      This makes one 8-inch pie. I ‘d state about 6 hearty portions or 8 smaller sized portions that would be excellent with a couple of additional sides.
      – L Reply

  • Diane

    Making this a day ahead of time for Christmas. Should I bake it when I make it or cool bake it the next day? Reply

    • Laura

      Hello Diane,
      I would bake it ahead of time and just reheat right prior to serving.
      – L Reply

  • Kate

    Could I simply overlook or sub the tomato sauce for something else? I can’t do nightshades so I wonder what would make an excellent switch. Reply

    • Laura

      Hi Kate,
      You would need to replace the marinara with something likewise textured to get the exact same impact. I would want to a few of the beet-based “no-mato” sauce dishes that you see online and even something like a vegan “quiche” design filling made with tofu or chickpea flour.
      – L Reply

  • Vegetarian Dishes|Vacation Edition– Ending Up Being a Vegetarian

    […] Spinach and Mushroom Polenta Pie with Vegan Almond Ricotta […] Reply

  • melissa

    Does this freeze well pre or post baking? Reply

    • Laura

      Hello Melissa,
      I believe all of the parts here would freeze well, however I am uncertain on the almond-based ricotta– I’m simply stressed that it will divide upon defrosting if left raw. Because of that, if you wish to attempt freezing, I would advise baking it and cooling completely prior to freezing. I do need to state that I have actually not attempted this personally, so can not ensure outcomes. I believe it ought to be great though!
      – L Reply

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