Recipe - Vegetable And Bean Polenta Pie

POLENTA
1 One half cup Yellow cornmeal
2 One half cup Chicken broth
2 tablespoon Margarine or butter
1 Egg, slightly beaten
One fourth cup Grated parmesan cheese

FILLING
1 tablespoon Olive or vegetable oil
1 cup Coarsely chopped onions
1 cup Coarse chopped green pepper
1 small Zucchini, cut in 1/2inch
cubes
15 One half ounce Dark red kidney beans
14 One half ounce Can minced tomatoes with
garlic, oregano and basil
6 ounce Can tomato paste
4 ounce Shredded mozzarella (1 cup)

1. Heat oven to 375 degrees. Grease 9 or 10inch deepdish glass pie pan.

In medium saucepan, combine cornmeal and broth. Cook over medium heat until
mixture begins to boil, stirring constantly. Remove from heat; stir in
margarine, egg and Parmesan cheese. Set aside.

2. Heat oil in large skillet over mediumhigh heat until hot. Add onions
and bell pepper, cook and stir until tender. Stir in zucchini, beans,
tomatoes and tomato paste. Bring to a boil. Reduce heat to mediumlow; cook
5 minutes.

3. Spread cornmeal mixture in bottom and up sides of greased pie pan. Spoon
vegetable mixture over top. Sprinkle with mozzarella cheese.

4. Bake at 375 degrees for 30 to 35 minutes or until set. Let stand 5
minutes before serving.

Nutrition Information Per Serving: 390 Calories, 14 g Fat, 1050 mg Sodium

Posted to MMRecipes Digest V4 #3 by "Troy Deierling"
troy@wmsbgrealtor.com on Jan 13, 1999