Butter Bean Polenta Pie

Inspired by the Greek Gigandes plaki dish, this baked pie combines baked butter beans in a tomato sauce with a creamy polenta topping.

Preparation Time:
Cooking Time:
Yield: 3 servings

I know a lot of people are put off making polenta because they have experiences of stirring a thick mix on a stove as it spits. That's not a problem with this recipe because the polenta isn't cooked on the stove, it's cooked with the rest of the bake in the oven.


  • 2 cans canned butter beans (lima beans), drained (~470g)
  • 1 can canned chopped tomatoes (~400g)
  • 5g fresh basil
  • 2g salt
  • 1 pinch ground black pepper (~0.25g)
  • 25g unrefined caster sugar
  • 40mL olive oil (~36.5g)
  • 1 clove garlic (~6g)
  • 150g fine polenta
  • 250mL water (~250g)


  1. Preheat the oven to 210°C (190°C fan assisted).
  2. Boil 200mL water and pour into a suitable bowl.
  3. Shake the polenta into the bowl, one dessert/tablespoon at a time, stirring thoroughly.
  4. Stir 30mL olive oil into the polenta along with 5g sugar and 1g salt.
  5. Put the butter beans, tomatoes, 20g sugar, minced garlic, pepper, basil, 10mL olive oil, 50mL water and 1g of the salt into a small casserole dish and mix together
  6. Spread the polenta on top of the bean mix - this will thicken considerably after being baked.
  7. Cover the dish with foil and bake for 1 hour.

If your polenta is lumpy, you are adding the polenta too quickly or not stirring enough.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans
  • Gluten free


Per 100g Serving (448g)
Energy 437kJ 1960kJ
Energy 104kcal 468kcal
Fat 3.4g 15g
  of which saturates 0.55g 2.5g
Carbohydrates 16g 71.7g
  of which sugars 3.5g 15.9g
Fibre 2.4g 10.8g
Protein 3.1g 13.8g
Sodium 59.1mg 264mg
  as salt 0.15g 0.67g
Fruit/veg portions 0.38 1.7

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.