Vegetable & Bean Polenta Pie
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cornmeal
yellow |
|
| 2 ½ | cups |
chicken broth
|
|
| 2 | tablespoons |
margarine
or butter |
|
| 1 | each |
eggs
slightly beaten |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 1 | tablespoon |
olive oil
or vegetable oil |
|
| 1 | cup |
onions
coarsely chopped |
|
| 1 | cup |
green bell peppers
coarsely chopped |
|
| 1 | small |
zucchini
cut into 1/2 inch cubes |
|
| 15 ½ | ounces |
red kidney beans
|
|
| 14 ½ | ounces |
tomatoes
diced, with garlic, oregano and basil |
|
| 6 | ounces |
tomato paste
|
|
| 1 | cup |
mozzarella cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cornmeal
yellow |
|
| 591 | ml |
chicken broth
|
|
| 3E+1 | ml |
margarine
or butter |
|
| 1 | each |
eggs
slightly beaten |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 15 | ml |
olive oil
or vegetable oil |
|
| 237 | ml |
onions
coarsely chopped |
|
| 237 | ml |
green bell peppers
coarsely chopped |
|
| 1 | small |
zucchini
cut into 1/2 inch cubes |
|
| 448 | ml/g |
red kidney beans
|
|
| 419.1 | ml/g |
tomatoes
diced, with garlic, oregano and basil |
|
| 173.4 | ml/g |
tomato paste
|
|
| 237 | ml |
mozzarella cheese
|
*
|
Directions
Heat oven to 375℉ (190℃).
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.
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 5 minutes.
Spread cornmeal mixture in bottom and up sides of greased deep-dish pie pan.
Spoon vegetable mixture over top and sprinkle with mozzarella cheese.
Bake at 375℉ (190℃) for 30 to 35 minutes or until set. Let stand 5 minutes before serving.
