Spinach Polenta Pie

Lightly oil a 9 inch pie dish with [olive oil] and set aside.

Heat the olive oil (2 tbsp) in a medium skillet over medium heat. Once hot, add onion (0.67 cup) and cook, stirring frequently until soft and translucent, about 5 minutes. Start 5m timer

Add the red pepper flakes (0.25 tsp), garlic (6 cloves), and bell pepper (1 orange) and cook for 2 more minutes. Finally, add the frozen spinach (16 oz) and cook for 5 more minutes, until everything is cooked and heated through. Start 7m timer

In a medium saucepan, bring the water (3 cups), sea salt (2.25 tsp), tarragon (1 tsp), mustard powder (0.25 tsp), and black pepper (0.75 tsp) to a boil and slowly whisk in cornmeal (2 cups). Stir constantly with a wooden spoon until mixture boils and spits cornmeal out all over the place, about 1-2 minutes. Start 2m timer

Pour the spinach mixture into the cornmeal and quickly mix until well incorporated. Pour everything into the prepared pan and press down evenly to smooth the top. Let cool 10 minutes before slicing into 8 pieces. Serve immediately. Start 10m timer