Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups water
1 cup yellow cornmeal mixed with
1 cup water -- cold
1/4 teaspoon saltdash Tabasco
1 15 oz. can tomato sauce seasonings
FILLING #1
1 cup sweet peppers (green, yellow, red or mix)
3/4 cup onions -- chopped
1 Tablespoon oil
FILLING #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
1 10 oz. pkg frozen spinach -- thawed-drain well
4 hard boiled eggs (or just use 2) -- chopped
FILLING #3
1 10 oz. pkg frozen chopped broccoli -- thawed- drain well
1 4 oz. can mushroom stems and pieces -- drained |
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. |
