Polenta Pie

Authentic Polenta Pie Recipe from Zambia - Deliciously Savory and Creamy

Region / culture: Zambia | Preparation time: 30 minutes | Cooking time: 40-50 minutes | Servings: 4-6

Introduction

Polenta pie is a delicious and hearty dish that is perfect for a cozy dinner. This recipe combines creamy polenta with a savory vegetable filling, creating a comforting and satisfying meal.

History

Polenta pie has its origins in Italian cuisine, where polenta is a staple ingredient. Polenta is a type of cornmeal that is cooked into a thick porridge-like consistency. In this recipe, the polenta is used to create a crust for the pie, adding a unique and delicious twist to a classic dish.

Ingredients

1 cup / 150 g cornmeal / polenta
1.5 cups / 350 ml stock
2 tbsp / 50 g margarine
1 small onion, sliced
1 clove garlic, crushed
0.5 lb / 225 g cooked chicken, cut into small pieces, ground / minced beef or cooked lentils, or a mixture of meat and vegetables
1 tbsp flour
a handful of fresh cilantro / coriander leaves, chopped
0.5 tsp basil
0.5 - 1 tsp lemon juice
salt
pepper

How to prepare

Preheat the oven to 400°F / 200°C / Gas 6.
In a heavy pan, bring 1 cup / 240 ml of stock to a boil.
In a separate bowl, mix a little of the remaining stock with the cornmeal / polenta.
Slowly pour the boiled stock into the polenta, stirring constantly to prevent lumps.
Return the mixture to the pan and cook it slowly, stirring constantly until it reaches a smooth and thick consistency, similar to porridge.
Add half of the margarine and stir it in.
In another pan, heat the remaining margarine and cook the onion and garlic until they soften.
Add the cooked filling, sprinkle in the flour, and cook for 1 minute.
Then add enough stock to create a small amount of gravy.
Grease a 7 inches / 17.5 cm pie dish and spoon two-thirds of the polenta mixture into it, pressing it into place with the back of a metal spoon.
Bake the pie case for 10 minutes, then remove from the oven and reduce the heat to 350°F / 180°C / Gas 4.
Place the cooked meat or lentil mixture into the pie dish and spread the remaining dough over the top, distributing it with a spoon and smoothing it with a fork.
Put the pie back in the oven and cook for 20 – 30 minutes.

Variations

Add cooked meat or lentils to the filling for added protein.
Top the pie with cheese before baking for a cheesy crust.
Experiment with different herbs and spices to customize the flavor of the dish.

Cooking Tips & Tricks

Be sure to stir the polenta constantly while cooking to prevent lumps from forming.

- You can customize the filling of the pie with your favorite vegetables or protein.

- For a crispy crust, bake the pie at a high temperature initially, then reduce the heat to finish cooking the pie.

Serving Suggestions

Serve this polenta pie with a side salad or steamed vegetables for a complete and satisfying meal.

Cooking Techniques

Cooking the polenta until it reaches a smooth and thick consistency is key to creating a delicious pie crust.

- Pre-cooking the filling ensures that the vegetables are tender and flavorful.

Ingredient Substitutions

You can use butter or olive oil instead of margarine.

- Feel free to use any vegetables you have on hand for the filling.

Make Ahead Tips

You can prepare the polenta and filling ahead of time and assemble the pie just before baking. This is a great make-ahead dish for busy weeknights.

Presentation Ideas

Garnish the finished pie with fresh herbs or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

This polenta pie pairs well with a light and crisp white wine or a refreshing sparkling water with lemon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of this polenta pie recipe contains around 250 calories.

Carbohydrates

Polenta is a good source of carbohydrates, providing energy for your body. This recipe contains approximately 30 grams of carbohydrates per serving.

Fats

The margarine used in this recipe adds richness and flavor. Each serving contains around 10 grams of fat.

Proteins

The vegetables and any additional protein you choose to add to the filling will contribute to the protein content of the dish. Each serving contains approximately 5 grams of protein.

Vitamins and minerals

This recipe is a good source of vitamins and minerals, especially if you include a variety of vegetables in the filling. Vegetables like onions, garlic, and fresh herbs provide essential nutrients like vitamin C, vitamin K, and potassium.

Alergens

This recipe contains gluten from the flour used to thicken the filling. It can be made gluten-free by using a gluten-free flour alternative.

Summary

Overall, this polenta pie recipe is a balanced and nutritious meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Polenta pie is a delicious and versatile dish that is perfect for a cozy dinner. With a creamy polenta crust and a savory vegetable filling, this recipe is sure to become a new favorite in your meal rotation. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Polenta Pie. It was many years ago, when I was just a young girl living in a small village in Italy. My grandmother, Nonna Sofia, was known for her incredible cooking skills and she had a treasure trove of recipes passed down from generations before her.

One day, I was helping Nonna Sofia in the kitchen, watching her as she effortlessly whipped up delicious dishes with ingredients that seemed to magically come together. As she was flipping through her tattered old recipe book, she came across a page that caught my eye. The title read "Polenta Pie" and the description sounded like nothing I had ever heard of before.

Nonna Sofia noticed my interest and with a mischievous twinkle in her eye, she told me the story of how she came to learn this unique recipe. She explained that many years ago, when she was just a young bride, she had visited a neighboring village for a wedding. As she was chatting with the other women in the village, she overheard someone mention a delicious dish called Polenta Pie.

Intrigued, Nonna Sofia asked around until she found someone who was willing to share the recipe with her. The kind woman invited her into her home and showed her how to make the Polenta Pie from scratch. Nonna Sofia was mesmerized by the process and the flavors that she tasted when she finally got to try a slice of the pie.

Ever since that day, Nonna Sofia had been making Polenta Pie for special occasions and family gatherings. She had perfected the recipe over the years, adding her own twist to it to make it truly her own. And now, she was passing it down to me, her eager granddaughter, so that I could carry on the tradition.

I watched as Nonna Sofia gathered the ingredients for the Polenta Pie - cornmeal, milk, butter, cheese, and a few secret spices that she refused to reveal to anyone but me. She showed me how to cook the cornmeal until it was thick and creamy, then spread it into a pie dish to cool and set.

While the polenta was cooling, Nonna Sofia whipped up a savory filling of ground beef, onions, garlic, and tomatoes. She seasoned it generously with herbs and spices, creating a fragrant and flavorful mixture that made my mouth water.

Once the polenta had set and the filling was ready, Nonna Sofia carefully spooned the filling on top of the polenta, smoothing it out to create a perfect, even layer. She then sprinkled a generous amount of grated cheese on top and popped the pie into the oven to bake until the cheese was golden and bubbly.

As the Polenta Pie baked, the kitchen filled with the most amazing aroma, making my stomach growl in anticipation. When the timer finally dinged, Nonna Sofia pulled the pie out of the oven and let it cool for a few minutes before slicing into it.

The first bite of the Polenta Pie was pure magic. The creamy polenta was the perfect base for the rich, savory filling, and the melted cheese on top added a deliciously gooey texture. I closed my eyes and savored every mouthful, feeling like I had been transported back to that small village in Italy where Nonna Sofia first learned the recipe.

From that day on, Polenta Pie became a staple in our family's recipe book. I would make it for special occasions, just like Nonna Sofia had done before me, and every time I did, I would think back to that moment in the kitchen when I first saw the recipe and felt that sense of wonder and excitement.

And now, as I pass the recipe down to you, my dear grandchild, I hope that you will feel the same sense of wonder and joy that I did all those years ago. May this Polenta Pie become a cherished tradition in your own family, just as it has been in ours. And may the flavors and memories it holds bring you as much happiness as they have brought me. Bon appétit!