Neapolitan Polenta Pie

10 hours Prep: 10 hours Cook: 25 minutes

80 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

12	ounces	yogurt, non-fat	plain
1	cup	polenta
3	cups	water
1	teaspoon	sea salt
1 1/2	cups	pizza sauce
1	cup	red onion	sliced
1/4	pound	mushrooms	sliced
2	ounces	mushrooms, porcini	dried, soaked
3	tablespoons	capers
1	each	tomato	sliced
1	cup	green bell pepper	sliced
3	tablespoons	parmesan, parmigiano-reggiano cheese, grated	grated
1/3	cup	basil	fresh, chopped

Directions

The day before serving, prepare "cheese" from yogurt by mixing yogurt with 1/2 teaspoon salt and placing it in a strainer lined with several layers of cheesecloth.

Squeeze cloth very gently around yogurt and place over bowl.

Refrigerate and drain for at least 10 hours.

Before continuing with recipe, carefully remove cheesecloth from ball of cheese.

Stir polenta into boiling water.

Add 1/2 teaspoon salt.

Cover and cook over low heat, stirring frequently, for 15 minutes or until thick and soft.

Pour into a 9-inch nonstick pie plate and spread evenly over bottom and sides.

Preheat oven to 425 degrees F.

Spread pizza sauce over polenta.

Arrange vegetables over sauce, top with yogurt cheese, capers and Parmesan cheese.

Bake 25 minutes or until pie is bubbling hot throughout.

Remove from oven and top with basil.

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Nutrition Facts

Serving Size 235g

Amount per Serving

Calories 80 15% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 467mg	19%
Total Carbohydrate 14.0g	5%
Dietary Fiber 1.0g	5%
Sugars 12.0g
Protein 4.0g	8%

Vitamin A	6%		Vitamin C	25%
Calcium	10%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Chicken Dish

Very good. I used cooked chicken breast and canned chicken rather than the baked and deboned. In the future, I would not put the cheese on at the beginning of the baking. Rather I would bake the dish for about 25-30 minutes then top with the cheese to melt the last 5. I felt that the cheese being on the top inhibited the rolls from baking completely. the edges that were not covered with cheese were very flaky while the cheese covered areas seemed a bit soggy.

Reviewed by nilsonsnest