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Neapolitan Polenta Pie

 

24

Yield

8

servings

Prep

10

hrs

Cook

25

min

Ready

10

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

Ingredients

12 ounces yogurt, non-fat
plain
1 cup polenta
*
3 cups water
1 teaspoon sea salt
1 ½ cups pizza sauce
1 cup red onion
sliced
¼ pound mushrooms
sliced
2 ounces mushrooms, porcini
dried, soaked
3 tablespoons capers
1 each tomatoes
sliced
1 cup green bell peppers
sliced
3 tablespoons Parmesan cheese
grated
cup basil
fresh, chopped
*

Directions

The day before serving, prepare "cheese" from yogurt by mixing yogurt with ½ 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 ½ 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 8015% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 467mg 19%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 6% Vitamin C 25%
Calcium 10% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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