Recipe ingredients and directions:
Cornmeal Pie (Polenta)
2 1/4 cups water
1 cup yellow cornmeal mixed with 1 cup cold water
1/4 teaspoon salt
15-oz can tomato sauce
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
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.
1 cup sweet peppers (green, yellow, red, or mix)
3/4 cup chopped onions
1 Tablespoon oil
Saute veggies in oil (or steam them) until pepper is crisp-tender and
onion is becoming transparent.
1 cup shredded mozzarella cheese (low-fat is okay)
3/4 cup chopped sweet peppers (green, yellow, red, or mix)
1/4 cup shredded Parmesan cheese
1 10-oz package frozen, chopped spinach, thawed and well drained
4 hard-boiled eggs, chopped (or just use two)
1 10-oz package frozen chopped broccoli, thawed and well drained
1 4-oz can mushroom stems and pieces, drained
You can also cook polenta and chill it in a small loaf pan, then
slice and saute in oil, then top with cheese or sauce.
Category: Bean Cereals Recipes