Recipe - Neapolitan Polenta Pie

12 ounce Nonfat plain yogurt
1 cup Polenta
3 cup Water
1 teaspoon Sea salt
1 One half cup Pizza sauce
1 cup Red onion; cut or sliced up
One fourth pound Field mushrooms; cut or sliced up
2 ounce Dried porcini mushrooms
soaked
3 tablespoon Capers
1 Tomato; cut or sliced up
1 cup Green bell pepper, cut or sliced up
3 tablespoon Parmesan cheese, grated
1/3 cup Fresh basil, chopped

The day before serving, prepare "cheese" from yogurt by mixing yogurt
with One half teaspoon salt and placing it in a strainer lined with
several layers of cheesecloth. Squeeze cloth very gently around
yogurt and place over bowl. Refrigerate and drain for at least 10
hours. Before continuing with recipe, carefully remove cheesecloth
from ball of cheese.

Stir polenta into boiling water. Add One half teaspoon salt. Cover and
cook over low heat, stirring frequently, for 15 minutes or until
thick and soft. Pour into a 9inch nonstick pie plate and spread
evenly over bottom and sides.

Preheat oven to 425 F. Spread pizza sauce over polenta. Arrange
vegetables over sauce, top with yogurt cheese, capers and Parmesan
cheese. Bake 25 minutes or until pie is bubbling hot throughout.
Remove from oven and top with basil.

Calories per serving: 147
Grams of fat: 1.8
Percentage fat calories: 11%
Cholesterol: 0 mg.

* Source: Delicious! Collection compiled and edited by Sue Frederick
* Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip