Spinach & Mushroom Polenta Pie with Almond Ricotta
Ingredients
Almond Parmesan
-
½
cup
sliced almonds
-
2
tablespoons
nutritional yeast
-
¼
teaspoon
sea salt
-
¼
teaspoon
garlic powder
-
½
teaspoon
lemon zest
Almond Ricotta
-
1
cup
sliced almonds, soaked for at least 1 hour
-
¼
cup
hot water
-
1
tablespoon
lemon juice
-
2
teaspoons
olive oil
-
½
teaspoon
apple cider vinegar
-
1
clove
garlic, chopped
-
to taste
sea salt
Polenta Crust
-
2
cups
water
-
1
tablespoon
vegan butter (or olive oil)
-
pinch
red pepper flakes
-
to taste
sea salt
-
¾
cup
cornmeal
-
¼
cup
almond parmesan
Mushroom Filling
-
1
tablespoon
olive oil
-
1
small
onion, sliced (or shallot)
-
⅔
lb
cremini mushrooms, sliced
-
1
clove
garlic, minced
-
2
cups
baby spinach, packed
-
to taste
sea salt & ground black pepper
-
1
cup
marinara sauce
-
to taste
chopped basil, for serving
-
to taste
extra almond parmesan, for serving
Instructions
- Preheat the oven to 350°F and lightly oil a 9-inch round dish.
- Make the almond parmesan by blending the ingredients in a food processor until fine.
- Prepare the almond ricotta by blending soaked almonds and other ingredients until smooth.
- For the polenta crust, boil water with vegan butter, add cornmeal while whisking, and cook until thick.
- Quickly form the polenta into a crust in the prepared dish.
- Sauté onions in olive oil until soft, then add mushrooms and cook until glistening.
- Add garlic and spinach to the mushroom mixture, season with salt and pepper, then remove from heat.
- Assemble the pie by layering almond ricotta, mushroom filling, marinara, and topping with more ricotta and almond parmesan.
- Bake for 25 minutes, then broil for an additional 3 minutes to brown the top.
- Serve hot with chopped basil and extra almond parmesan.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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