Perfect Polenta Pie

3:55 PM

Hey readers! I haven't posted in a while because I was on vacation in Kissimmee, Florida with Calvin and friends.

Here's one of my absolute favourite go-to dinner recipes:


  1. Preheat oven to 400 F. Grease an 8 x 8-inch oven-safe dish and set aside.
  2. In a bowl, mix 1 cup ricotta, 1/2 cup spinach, 1/4 cup diced red pepper, 1/4 cup toasted pine nuts, the zest of 1 lemon and 1 T dill. Season with 1 teaspoon salt and set aside.
  3. In a deep, heavy-bottomed pot, bring 1 1/2 cups milk, 1 1/2 cups water and 1 tsp salt to boil. Whisk in 1 cup cornmeal until blended. Reduce heat, stirring constantly with a wooden spoon until polenta thickens and begins to pull away from sides of pot, about 8 minutes. Stir in 1/2 cup Parmesan and 1 T butter.
  4. Pour half of polenta into prepared pan and cover the bottom, pressing down with damp fingers as it cools.
  5. Stir reserved ricotta mixture into remaining cooked polenta. Add 1 egg and mix thoroughly. Pour over polenta in pan. Sprinkle with Parmesan. Bake until set and centre puffs slightly, about 12 minutes. Broil until golden, about 3 minutes. Let rest 5 minutes before serving.

Nutritional information

Per serving: 226 calories, 11 g fat, 13 g protein, 19 g carbs, 2 g fibre. Excellent source of folate and calcium.

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