Polenta Veggie Bean Pot Pie

By Colleen Stem
September 21, 2015
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Author Notes: 1 pot, easy as hell, can use any veggies that you would like. Colleen Stem

Serves: 3-4

  • 1 carrot
  • 1 small zucchini
  • 1 1 small onion
  • 2 stalks celery
  • 1 cooked or canned canaille beans , strained
  • 2 medium tomatoes
  • 1 medium red potato (any potato would work)
  • 1 cup cornmeal
  • boiling water
  • 3 tablespoons italian seasoning
  • salt and pepper
  • olive oil
  1. Preheat oven to 425. Oil a large (I used a 12 inch) cast iron skillet or such oven. Chop up all the veggies, except the tomatoes, into smallish, mouth sized chunks and toss into skillet. Add in seasoning and a good few pinches of salt and pepper. Place on medium heat and cook for about 8 minutes, or until the veggies start to release there juices. Now chop up the tomatoes and toss those into the pot along with the beans, in with the veggies. Cook for another 5-10 minutes or until all the veggies are slightly tender.
  2. In a large jar or bowl, whisk together a pitch or two of salt and pepper to the cornmeal. While continuously whacking, pour the boiling water over the cornmeal. Pour/ spread cornmeal mixture over veggies, then smooth it out to form the crust. Season with salt and lots of pepper and place into oven. Bake for 45-50 minutes or until the polenta is cooked and has turned a nice golden brown. Remove from oven, let cool for a few minute, then serve. Some folks might enjoy some type of parmesan cheese… if you want to give it to them

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