Cornmeal Pie (Polenta)

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