Polenta recipes

Cornmeal Pie (Polenta)

Course : Polenta
Serves: 1

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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 / Directions:

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

Cornmeal Pie (Polenta)

Ingredients:

Preparation / Directions:

Nutritional Information:

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