Vegetarian Polenta Pie
yield: 4
total time: 55 minutes
Ingredients
- extra-virgin olive oil as needed
- 1 package polenta /roll of cooked, room temperature
- 1 red onion medium, sliced thin
- 1 cup artichoke hearts if frozen, thaw first
- 2 cups baby spinach leaves or sliced zucchini
- 3 tomatoes medium vine-ripe, sliced thick
- 1/2 cup Kalamata olives or green or black, sliced
- 4 cloves garlic chopped
- balsamic vinegar
- oregano
- thyme
- basil
- Sea salt and fresh ground pepper, to taste
- sea salt
- jack
- 8 ounces vegan cheese
- Parmesan
Nutrition
- Calories : 440 calories
- Carbohydrate : 58 grams
- Cholesterol : 10 milligrams
- Fat : 24 grams
- Fiber : 10 grams
- Protein : 17 grams
- SaturatedFat : 7 grams
- Sodium : 1400 milligrams
- Sugar : 21 grams
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