Polenta Pie
Polenta Pie is a bold and satisfying dish that layers creamy polenta with Libby's® Italian Cut Green Beans and Libby’s® Whole Kernel Sweet Corn. Baked until golden and bubbly, this easy casserole is packed with flavor and hearty ingredients. Perfect for family dinners or casual gatherings, this recipe is a delicious way to enjoy comfort food with a flavorful twist.
SERVINGS
4
PREP TIME
10 Min
COOK TIME
45 Min
Ingredients
1 tube prepared polenta
2 tablespoons grated parmesan cheese
3 large eggs
1 cup part-skim ricotta cheese
1 tablespoon chopped fresh basil
1 can (14.5 oz.) Libby's Italian Cut Green Beans, drained
1 can (11 oz.) Libby's Vacuum-packed Whole Kernel Sweet Corn
1 cup shredded Italian cheese
1 tube prepared polenta
2 tablespoons grated parmesan cheese
3 large eggs
1 cup part-skim ricotta cheese
1 tablespoon chopped fresh basil
1 can (14.5 oz.) Libby's Italian Cut Green Beans, drained
1 can (11 oz.) Libby's Vacuum-packed Whole Kernel Sweet Corn
1 cup shredded Italian cheese
Instructions
1. Preheat oven to 375°F. Coat an oven-safe pan with non-stick cooking spray.
2. In a large bowl, add polenta and parmesan cheese. Smash with fork until blended. Press mixture into bottom of pan and 2 inches up sides to form shell.
3. In mixing bowl, whisk together eggs, ricotta, and basil until blended. Stir green beans, corn, and Italian cheese. Spoon mixture on top of polenta.
4. Bake 45 minutes until center is cooked and firm. Let pan cool on wire rack for 10 minutes then remove rim and cut into wedges.
1. Preheat oven to 375°F. Coat an oven-safe pan with non-stick cooking spray.
2. In a large bowl, add polenta and parmesan cheese. Smash with fork until blended. Press mixture into bottom of pan and 2 inches up sides to form shell.
3. In mixing bowl, whisk together eggs, ricotta, and basil until blended. Stir green beans, corn, and Italian cheese. Spoon mixture on top of polenta.
4. Bake 45 minutes until center is cooked and firm. Let pan cool on wire rack for 10 minutes then remove rim and cut into wedges.
