Vegan Polenta Spinach Pie

This is my take on one of my kids favorite meals: POLENTA. Creamy baked corn grits in a buttery whole grain crust. Topped with spinach and mushrooms! So simple and fun to make and definitely a comforting, healthy and delicious family meal! 

The Recipe

Vegan polenta spinach pie

Ingredients

For the crust:

1 3/4 cups / 200 g whole grain pastry flour (sub in regular whole grain flour or all-purpose flour)

1/2 cup / 50 g of corn flour

4.4 ounces / 125 g of vegan butter

1 teaspoon salt

For the filling:

1 cup / 160 g polenta (corn grits)

3 cups / 700 ml vegetable broth

1/4 cup / 30 g vegan parmesan cheese, grated

8 ounces / 225 g silken tofu

salt and pepper to taste

For the topping:

1 garlic clove, grated

1 teaspoon olive oil

8 ounces / 227 g of sliced mushrooms

4 ounces / 110 g spinach

salt and pepper to taste

Instructions

1. In a bowl combine flour, corn flour, butter and salt. Knead by hand until smooth. If it is to dry add a little plant-based milk. Put dough into fridge for about 30 minutes.

2. In a pot combine polenta and vegetable broth. Bring to boil, whisking constantly. Reduce heat to low and simmer for about 20 minutes, whisking every few minutes. Turn off heat and add vegan parmesan cheese and silken tofu and mix until smooth. Season with salt and pepper.

3. Preheat oven to 350 °F / 180 °C.

4. On a flat surface roll prepare a piece of parchment paper. Roll out dough and transfer to a lightly greased 8 -inch baking pan. Trim the edges and bake for about 15 minutes.

5. In a pan heat 1 teaspoon of olive oil. Add garlic, onions and mushrooms and cook until golden brown. Add spinach and let cook for a few minutes. Season with salt and pepper.

6. Take the baking pan out of the oven (Careful! It's hot!) and pour the filling over the crust. Top with the mushrooms and spinach and bake for another 15 minutes. Allow to set for a few minutes before you remove from the pan. ENJOY!