No Crust Cornmeal/Polenta Vegetable Pie

READY IN: 20mins
Recipe by Elise and family

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.

Top Review by anne in apex

Sorry, but this just didn't work out well. It tasted good, I used onion, green and red bell pepper, mushrooms, corn and black beans. I left out the sugar and added cumin. But the cornmeal, after the 10 minutes of standing time, was gloppy. I transferred it to a casserole dish and baked at 400 for about 20 minutes. This dried it out a bit, and browned the top. The idea is good, but it needs some adjustment.

Ingredients Nutrition


  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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