Vegetable and bean polenta pie

6 Servings

Ingredients

Quantity Ingredient
1½ cup Yellow cornmeal
2½ cup Chicken broth
2 tablespoons Margarine or butter
1 Egg, slightly beaten
¼ cup Grated parmesan cheese
1 tablespoon Olive or vegetable oil
1 cup Coarsely chopped onions
1 cup Coarse chopped green pepper
1 small Zucchini, cut in 1/2-inch cubes
15½ ounce Dark red kidney beans
14½ ounce Can diced tomatoes with garlic, oregano and basil
6 ounces Can tomato paste
4 ounces Shredded mozzarella (1 cup)
5 minutes.

Directions

POLENTA

FILLING

1. Heat oven to 375 degrees. Grease 9 or 10-inch deep-dish 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 medium-high 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 medium-low; cook 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 MM-Recipes Digest V4 #3 by "Troy Deierling" <troy@...> on Jan 13, 1999

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