Vegan Main Dishes/ Vegan Recipes

Mediterranean Polenta Pie

Savory polenta pie by Robin Robertson

Artichoke hearts, tomato slices, bell pepper, and olives top this savory pie seasoned with basil and oregano. If you can find instant or quick-cooking polenta, you can decrease the preparation time significantly. From More Quick-Fix Veganby Robin Robertson reprinted by permission of Andrews McMeel Publishing, LLC 2014.

Savory polenta pie by Robin Robertson

Mediterranean Polenta Pie

Artichoke hearts, tomato slices, bell pepper, and olives top this savory polenta pie seasoned with basil and oregano.
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Course: Polenta
Cuisine: Mediterranean
Diet: Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 to 6
Author: Veg Kitchen


  • 3 ¼ cups water
  • 1 teaspoon salt
  • 1 cup medium-grind yellow cornmeal
  • 3 scallions finely minced
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • Freshly ground black pepper
  • 4 marinated artichoke hearts thinly sliced
  • 2 plum tomatoes thinly sliced
  • cup kalamata olives pitted and chopped
  • 1 roasted red bell pepper chopped
  • ½ cup shredded vegan cheddar cheese optional


  • Preheat the oven to 375°F. Lightly oil a shallow 10-inch square baking dish or round pie pan.
  • Bring the water to a boil in a large saucepan over high heat. Lower the heat to medium, add the salt, and slowly whisk in the cornmeal, stirring constantly. Decrease the heat to low and continue to cook, stirring frequently, until thick, about 20 minutes.
  • Stir in the scallions, basil, and oregano, and season with salt and pepper to taste. Spoon the polenta into the prepared pan and spread it evenly.
  • Arrange the artichoke and tomato slices on top of the polenta.
  • Season with salt and pepper to taste and sprinkle evenly with the olives and bell pepper.
  • Sprinkle with the cheese, if using.
  • Cover and bake for 15 minutes, then uncover and continue baking for 10 minutes longer to lightly brown the top. Serve hot.



Mediterranean polenta pie recipe by Robin Robertson

Mediterranean polenta pie recipe from More Quick-Fix Vegan

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Nutritional Content:
Per Serving: 
199 calories; 33g carbs; 5g fat; 4g protein; 198mg sodium; 3g sugar.

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  • Reply
    JL Fields
    April 4, 2014 at 10:55 am

    This looks spectacular!

    • Reply
      April 4, 2014 at 10:57 am

      Hi, JL! So nice to see you here.

  • Reply
    January 22, 2015 at 12:23 pm

    The picture for the Mediterranean polenta pie shows fresh sliced red bells not roasted red bells?

    • Reply
      January 22, 2015 at 12:32 pm

      Kathleen, I do think those are roasted bell peppers from a jar, perhaps they just didn’t have any charred spots. But this would be good with either fresh sautéed or roasted bell peppers.

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