No Crust Cornmeal/Polenta Vegetable Pie |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Not exactly a pie . . . but looks like one once served, and is much lower in fat and much easier to make! Serve with ketchup - it's the magic ingredient to make the flavours come alive. (I imagine other vegetables would work just as well, or spices too. Please share your experiments!) I follow the directions for preparing cornmeal found on the back of the bag. I use CLIC brand, Polenta #250. I see some types of cornmeal may need to be prepared differently. Ingredients:
1/2 onion, chopped |
2 tablespoons olive oil |
1 tablespoon mild curry paste (patak's) |
3 carrots, chopped |
1 (8 ounce) can peas |
1 teaspoon sugar |
salt |
1 cup cornmeal |
1 1/2 cups water |
Directions:
1. Cook onion in olive oil until just tender, in a large round pot with a lid.
2. Add curry paste and mix well.
3. Add chopped carrot and cook on medium heat until carrot is tender or even lightly browned.
4. Add water and peas.
5. Bring to a boil.
6. Add sugar.
7. Boil for 2 minutes.
8. Add cornmeal.
9. Stir and remove from heat once thick (about 30 seconds).
10. Cover and let sit 10 minutes.
11. Cut into pie-slice-shaped pieces, and serve with ketchup. Enjoy!
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