Recipe: Delicious Curried Fish Polenta Pie

Curried Fish Polenta Pie. Adding some gently sweated onion and a good whack of curry powder to the usual recipe produces a startlingly good result. Few meals, indeed few things in life, are as comforting and reassuring as a fish pie, piping hot from the oven. Adding some gently sweated onion and a good whack of curry.

This pie kind of looks like a deep dish pizza when it comes out, and I am totally okay with that. It's hearty and just incredibly satisfying with all of those home-y. This Mexican polenta pie is true comfort food! You can have Curried Fish Polenta Pie using 21 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Curried Fish Polenta Pie

1. You need 6 of Hake Medallions.
2. Prepare 1-2 Tbsp of Extra Virgin Olive Oil.
3. It's 1 of Small Onion finely sliced.
4. You need 1 tsp of Mustard Seeds.
5. You need 1 tsp of Cumin Seeds.
6. It's 6 of Whole Peppercorns.
7. Prepare 1 of Bay Leaf.
8. It's 4 cloves of Garlic thinly sliced.
9. Prepare 1-2 Tbsp of Chilli / Curry Powder.
10. It's 1 tsp of Cumin Powder.
11. Prepare 1 tsp of Coriander Powder.
12. Prepare 1 can of Chopped Tomatoes (400g).
13. You need to taste of Salt.
14. You need 3 Tbsps of Lemon Juice.
15. You need 1 Cup of Water.
16. Prepare of optional: 1/4 cup cream or coconut cream.
17. Prepare of For the topping.
18. It's of Polenta - 1 Cup Cooked with 3 - 4 cups water.
19. Prepare of Cheese to Top (about 1/2 cup).
20. Prepare 2 of Green Chillies seeded and chopped.
21. It's 6 of Cherry Tomatoes halved.

Made with pork and pinto beans in the crockpot and baked with polenta and cheese. Speaking of people liking Mexican Polenta Pie, guess who else likes it? Except I'm not actually sure if they like-it-like-it, considering that I have yet to. If you feel like you're stuck in a casserole cooking rut, this Baked Polenta Pie will save you!

Curried Fish Polenta Pie instructions

1. Gently heat oil in a pan on medium heat..
2. Add in onion, mustard seeds, cumin Seeds, whole peppercorns and bayleaf and saute until onion becomes translucent..
3. Add sliced garlic and stir..
4. Mix in the chilli / curry powder followed by the cumin powder and coriander powder. Be careful not to burn the spices..
5. Mix in the can of chopped tomatoes, about half the water and salt to taste and allow tomatoes to cook through. This takes roughly 7 to 10 minutes..
6. Mix in the lemon juice. At this point I use the back of my spoon to smash the tomatoes to break the chunks and have a nice thick gravy..
7. Now add in the remaining water and the cream / coconut cream if using. Note that this variant offers a richer dish and does alter the flavour..
8. Place hake medallions into pan and cover allowing to cook for about 15 minutes (turning once half way through). Please note that your cooking time may vary. We want the fish to be tender but cooked through..
9. Meanwhile... Prepare your polenta. I've used 1 cup of polenta to 4 cups of water. Salt and some butter to taste..
10. To assemble our pie....
11. Place fish pieces into a baking dish. NB. Use one that is deep enough and will allow enough room for the rest of your pie..
12. Pour gravy over your fish..
13. Spread the cooked polenta over top of your fish curry to create a crust. (Much like mash is used in a cottage pie)..
14. Top with grated cheese (I've used half mozzarella and half cheddar), the 2 chopped chillies and cherry tomatoes..
15. Grill until cheese is golden and serve with a nice side of salad..
16. .

The base of this casserole is creamy polenta that's been seasoned with butter and Parmesan cheese. Stir in the butter and season with salt Transfer the mushroom filling to a baking dish, individual bowls or large ramekins and top with the polenta. This recipe for gluten-free polenta pie with arugula, roasted red peppers and goat cheese is delightful. Mixed greens make a refreshing filling for this polenta pie. Use your favorite salad, dressing and cheese, or follow right along with this simple recipe.