Canellini and vegetable pie with polenta and parmesan crust

Miss out the meat, but none of the flavour in this tasty and versatile polenta-topped pie from Paul Bloxham
By Paul Bloxham
Canellini and vegetable pie with polenta and parmesan crust
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 40 minutes
  • Effort: easy


For the filling

  • 6 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 700 g mixed vegetables, baby carrots, Jerusalem artichokes, parsnips, turnips, button mushrooms, button onions etc
  • 1x400 g tinned cannellini beans, drained and washed
  • 500 ml dark vegetable stock
  • 150 ml red wine
  • 400 ml passata
  • 2 tsp arrowroot
  • black pepper
  • 1 tbsp chopped tarragon

For the topping

  • 2 eggs
  • 150 ml plain yogurt
  • 125 g cheddar cheese, grated
  • 100 g instant polenta
  • 100 g '00' flour
  • 1 tsp baking powder
  • 50 g parmesan, grated


1. Preheat the oven to 200C/gas 6. Heat the oil in a casserole pan and fry the onion and garlic for a couple of seconds to soften slightly.

2. Add the vegetables and fry for 2-3 minutes, until golden.

3. Add the beans, stock, wine and passata.

4. Mix the arrowroot with a little water and add to the pan, stirring well. Bring to the boil, season with salt and freshly ground black pepper, and simmer for 20 minutes.

5. Transfer to an ovenproof dish and sprinkle with the tarragon.

6. For the topping, whisk together the eggs and yogurt, then stir in the cheddar cheese, polenta, flour and baking powder.

7. Spread the mixture over the vegetables to create a thick crust. Scatter over the Parmesan cheese and bake for 20 minutes. Serve hot.

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