Monday, May 28, 2012
Bean and Polenta Pie
This vegetarian bean pie is one of our all-time favorite dishes, and it's simple to prepare on a weeknight. I've been making this Everyday Food recipe for the past five years; it's a great stand-by. Even if you're a "die-hard" meat eater, I encourage you to go meatless one night a week. It's good for you and the environment. In my opinion, this polenta-bean pie is the ultimate comfort food -- however, it's low in saturated fat and high in protein and fiber so you don't have to feel guilty eating it. Give it a try and let me know what you think!
You can find the recipe here.
1) The Everyday Food recipe makes enough for two pies, one to eat and one to freeze. When I want to make one pie, I cut most - but not all - of the ingredients in half to make just one pie. The ingredients I don't cut in half are the tomatoes (use a 14.5 oz. can of diced tomatoes) and the polenta (cut 1 tube into 8 rounds rather than 16).
2) I use olive oil rather than vegetable oil. Just be sure to use light olive oil so it doesn't burn.
3) When I don't have fresh cilantro on hand, I use dried cilantro, about 1/2 teaspoon.
4) I go light on the pepper Jack cheese -- about 1/2 cup for one pie.
5) Be sure to use a deep dish pie plate.