Total Time
Prep 10 mins
Cook 35 mins

A healthy vegetarian light meal...great for a picnic or light lunch or dinner

Ingredients Nutrition


  1. Combine mushrooms and 1/2 cup hot water in a small bowl; set aside.
  2. Lightly coat bottom and sides of a 10-inch deep-dish pie pan with cooking spray.
  3. Place broccoli in colander and squeeze out excess water; set aside.
  4. Heat oven to 400F.
  5. In a large heavy-bottomed pot, combine remaining 1 1/2 cups hot water, milk and salt; bring to a boil.
  6. Reduce heat to medium-low and slowly drizzle in cornmeal, whisking constantly.
  7. Continue to cook, stirring frequently, until polenta is as thick as mashed potatoes, about 6 to 8 minutes.
  8. Stir in broccoli, mushrooms and their liquid, 3 tablespoons Parmesan and butter.
  9. Spread polenta mixture evenly in prepared pan.
  10. Sprinkle on tomato and remaining Parmesan.
  11. Bake 20 to 25 minutes or until edges begin to brown.
  12. Cool at least 30 minutes, or serve at room temperature.


Most Helpful

Reading the recipe, I felt it would be a bit bland. I do not do added chopped turkey, carrots, onions and homemade Pesto...delicious. I do think, next time, I will cut back on the amount of polenta. It is a bit much I think.

MJean February 17, 2009

I just loved this dish! Although, I must say, I did leave out the mushrooms--they don't like me too much ;) I used carrots, onions, and cauliflower in the pie as well, and left out the cheese and butter. Oh, I also used broth instead of just plain water, for more flavor since I left out the butter and cheese. I think it came out very well; in fact, I was so hungry by the time it was done, I couldn't even wait the thirty minutes for it to cool :) All the same, it was an excellent meal. Thank you so much Tish for a new favorite meal!

FoodExplorer April 28, 2007

I really enjoyed this. It was quick to prepare, and Tish's directions were very clear. This seems like a flexible recipe, too...I'll probably try it in the future with different veggies, just for the fun of it. Thanks for the recipe!

Aunt Cookie August 06, 2006

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