Cornmeal Pie (Polenta)

Grrrrrgh!
Course : Polenta
From: HungryMonster.com
Serves: 1
 

Ingredients:

2 1/4 cups water
1 cup yellow cornmeal mixed with
1 cup water -- cold
1/4 teaspoon salt
15 ounces tomato sauce seasonings
---FILLING No. 1
1 cup sweet peppers (green, yellow, red or mix)
3/4 cup onions -- chopped
1 tablespoons oil
---FILLING No. 2
1 cup mozzarella cheese (low-fat is okay) -- shredded
3/4 cup sweet peppers (green, yellow, red or mix) -- chopped
1/4 cup Parmesan cheese -- shredded
10 ounces frozen spinach -- thawed-drain well
4 large hard boiled eggs (or just use 2) -- chopped
---FILLING No. 3
10 ounces frozen chopped broccoli -- thawed- drain well
4 ounces mushroom stems and pieces -- drained
2 dashes Tabasco
 

Preparation:

Bring the 2 1/4 cups of water to a boil in medium saucepan. Gradually add the cornmeal/water mixture, stirring constantly. Add the salt and Tabasco. Cook and stir until mixture returns to a boil; reduce heat. Cook until very thick, stirring constantly (10-15 minutes). Pour half of the mixture into a greased 9" pie pan and spread evenly. Top with selected filling. Top with the remaining cornmeal mixture. Refrigerate until firm (several hours or overnight). Bake at 400F for 30-35 minutes until golden brown. Cut into four slices and top warmed tomato sauce. FILLING #1 Saute veggies in oil (or steam them) until pepper is crisp-tender and onion is becoming transparent. FILLING #2 Mix together mozzarella, sweet peppers, parmesan cheese, spinach and hard boiled eggs. FILLING #3 Mix together broccoli and mushrooms.

 

Nutritional Information:

312 Calories (kcal); 21g Total Fat; (56% calories from fat); 16g Protein; 21g Carbohydrate; 16mg Cholesterol; 517mg Sodium