Vegetable Polenta Pot Pie Recipe

Name: Vegetable Polenta Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup margarine; ⅓ cup flour; 1 small onion, chopped; ½ teaspoon salt; ¼ teaspoon pepper; 1 teaspoon taco seasoning (try Homemade Taco Seasoning Mix); 1 ¾ cups vegetable broth; ⅔ cup soymilk; 1 (16 ounce) package frozen mixed vegetables; 1 (14 ounce) can black beans, drained and rinsed; 1 ½ cups cooked rice; 1 (18 ounce) package prepared polenta

Servings: persons

⅓ cup margarine
⅓ cup flour
1 small onion, chopped
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon taco seasoning (try Homemade Taco Seasoning Mix)
1 ¾ cups vegetable broth
⅔ cup soymilk
1 (16 ounce) package frozen mixed vegetables
1 (14 ounce) can black beans, drained and rinsed
1 ½ cups cooked rice
1 (18 ounce) package prepared polenta

1
Preheat oven to 350F.
2
Melt margarine over medium heat.
3
Stir in flour, onion, salt, pepper and taco seasoning.
4
Cook, stirring constantly, until mixture is bubbly.
5
Remove from heat.
6
Stir in broth and soy milk.
7
Heat to boiling, stirring constantly, then boil and stir for 1 minute.
8
Stir in mixed vegetables, beans and rice; remove from heat.
9
Pour mixture into 2-quart casserole pan.
10
Cut polenta into 1/2-inch discs and arrange on top of vegetable mixture.
11
Cook 35-40 minutes until bubbly.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ⅓ cup margarine, ⅓ cup flour, 1 small onion, chopped, ½ teaspoon salt, and more.

Yes, Vegetable Polenta Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegetable Polenta Pot Pie

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