Cornmeal Pie

This is another recipe from Clean Living. Technically, this is Polenta Pie, but Jason hates the word “polenta,” so I had to change it if he was even going to try it. Simon ended up calling it Corn Pie.

Ingredients for the Crust:

  • 1 cup coarse cornmeal or polenta
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried sage
  • 1 1/2 teaspoons Italian seasoning blend (or 1/2 teaspoon each dried basil, dried thyme, dried rosemary)

Ingredients for the Filling:

  • 1 medium onion, chopped
  • 1 tablespoon olive oil (I used less)
  • 4 cups swiss chard, rinsed, tough stems removed, remaining leaves roughly chopped
  • 1 cup black-eyed peas, drained and rinsed


  1. Rub 9-inch springform pan with a small amount of oil and set aside. Preheat oven to 350 F.
  2. Prepare crust: Bring 3 cups water to a boil in a saucepan. Add cornmeal and salt, reduce heat to low, and simmer for about 25 minutes or until cornmeal is soft and creamy, adding more water if desired or if cornmeal begins to look dry. Remove from heat and stir in dried herbs.
  3. Prepare filling: In a large skillet on medium heat, sauté onion in oil for 3 minutes or until onion just begins to turn translucent. Gently fold in chard and cook for another 2 minutes, then stir in peas and remove from heat.
  4. Add half of herbed cornmeal to springform pan, using a spatula to smooth it across the bottom. Spoon chard filling onto cornmeal, then finish with another layer of remaining herbed cornmeal. Bake for 30 to 40 minutes or until top begins to turn golden brown.
  5. Remove from oven and let cool for at least 5 minutes. Unlock sides of springform pan and use a flat spatula to serve portions of pie.

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