Polenta Pie


There is something so comforting and satisfying about warm creamy polenta. It really is one of my favorite things. In this casserole, its baked up with seasoned pinto beans and spinach for a hearty meal that my whole family loves! Another plus is, its so easy and most of the ingredients are always in the pantry.

1 Small Onion, chopped

2 Cloves Garlic, chopped

2 Teaspoons Cumin

1 1/2 Teaspoon Chili Powder

3 Cups Cooked Pinto Beans

1 14oz Can Diced Tomatos, pureed*

1 1/2 Organic Corn Grits

5 cups Almond Milk

1 Teaspoon Sea Salt

1/3 Nutritional Yeast

1/2 Teaspoon Garlic Power

Heat oven to 350. 

In a pan, on medium heat, cook onions and garlic in oil until onions are soft and translucent. Add in the spices, tomatoes and pinto beans and simmer for another 3-5 min or so. Lastly stir in the spinach and set aside. 

For the Polenta, heat the almond milk and sea salt in a saucepan until it lightly boils, then lower heat and whisk in the Polenta slowly so lumps don’t form. Cover and allow it to cook for a few min in low heat, whisking periodically. Once thick, Remove from heat and stir in nutritional yeast and garlic. 

To assemble, simply pour the pinto mixture into a 9x9 casserole dish and top with the Polenta, smoothing it over to over the beans. Bake in the oven for 20 mins. Allow to sit for 10 min and top with cilantro before serving!

Pilin Broden