Roasted Vegetable Polenta & Quinoa Pie

by Lauren


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Polenta and quinoa mixed together, with loads of cheese, might be the best thing since sliced bread.

We are getting pretty good at secretly health-i-fying our naughty foods.

Cornbread made with kefir for example, you’d never know there was health lurking inside of those sweet hunks of bread.


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The last time we snuck quinoa into polenta was for our Creamy Polenta with Mushroom Sauce.

I’ve actually come to love adding quinoa to things like polenta. That little bit of crunch really does taste amazing.

Plus, you feel half as guilty indulging knowing that it’s loaded with protein and fiber!


So, just how does this magnificently creamy, fairly healthy, concoction come together?

Slice, dice and season your vegetables then pop them in the oven until they are nice and tender.


Whip up a creamy, cheesy polenta and quinoa mixture and pour it into a baking dish to let rest.


Dump those roasted vegetables on top, along with some marinara sauce and plenty of cheese.


Invite some friends over for this one kids.

The creamy polenta topped with perfectly roasted vegetables and fresh marinara will blow them away!


Oh, and it could feed a small army…


Roasted Vegetable Polenta & Quinoa Pie

Adapted from Two Peas and their Pod

For the Polenta & Quinoa

1 1/2 cups skim milk

1 1/2 cups chicken broth (or vegetable)

3/4 cup polenta

1/4 cup quinoa, uncooked

1/4 cup parmesan

4 ounces fresh mozzarella, sliced

1 teaspoon sugar

1/4 teaspoon salt

1 tablespoon butter

For the Roasted Vegetables:

1 large onion, diced

3 zucchini, diced

8 ounces mushrooms, sliced (thick)

1 (14.5 oz.) can diced tomatoes, drained

1 green bell pepper, diced

2 teaspoon salt

Cracked black pepper

Olive oil

Top with:

1 1/2 cups marinara (or enough to cover the vegetables)

12 ounces fresh mozzarella, sliced

3/4 cup parmesan cheese, grated


Preheat oven to 400 degrees. Place all vegetables on a baking sheet lined with foil. Drizzle with olive oil and toss to coat the vegetables. Sprinkle with salt and pepper. Roast in the oven for 30 minutes.

Bring the butter, milk, broth, salt and sugar to a simmer. Slowly whisk in the polenta and continue whisking. Once it begins to thicken, add the quinoa and use a spoon and continue stirring until it separates from the sides of the pot (about 10 minutes). Stir in the parmesan cheese and fresh mozzarella, until they are completely mixed in and melted. Spray the bottom of a 7×11 (2 quart) baking dish with cooking spray, and then spread the polenta evenly in the dish.

Once the polenta and quinoa mixture has set, top with the roasted vegetables, marinara, then the slices of mozzarella. Top with  parmesan cheese. Bake at 350 degrees for 25 minutes then broil for 5 more minutes, until cheese is golden brown and bubbling.


From the Little Yellow Kitchen,


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6 Comments to “Roasted Vegetable Polenta & Quinoa Pie”

  1. This looks like a PERFECT meatless monday dish and Jason LOVES polenta… I am going to have to add it to my list of delicious dishes to make!

  2. So pretty! I know that I would love this. Can’t wait to go to the Farmer’s Market and pick up some nice veggies!

  3. Lauren

    You have to do it with fresh vegetables! I’m sure it would be even more amazing that way.

  4. Looks fabulous! Going to try it this weekend. Two questions: I’m assuming that 1/4 cup of salt in the polenta is incorrect?? Also, do you add cooked or uncooked quinoa to the polenta? It seems like it would have to be cooked already, because it needs to absorb water in order to cook properly. Thank you!!

  5. Lauren

    I’ve updated the recipe :) 1/4 cup of salt would have been disastrous! So sorry for the confusion. Happy New Year!

  6. Made this tonight; all I can say is FABULOUS!!! I used veg broth, since I’m a vegetarian. The broth was omitted from the recipe description, but I assumed it was added in with the milk before making the polenta…. All in all it was so yummy!! Can’t wait for leftovers tomorrow night!! Thanks for such a great recipe!!