Polenta Pie
Yield
servingsPrep
15 minCook
60 minReady
75 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pie shell | |||
| 1 | cup |
cornmeal
or polenta |
|
| 4 | cups |
water
boiling or vegetable stock |
|
| 2 | cups |
corn
|
|
| 3 | tablespoons |
rosemary leaves
chopped |
|
| ½ | cup |
Parmesan cheese
grated |
|
| Filling | |||
| 3 | each |
zucchini
sliced lengthwise |
|
| 3 | each |
yellow summer squash
sliced lengthwise |
|
| 3 | each |
roasted red bell peppers
roasted, different colors, sliced |
|
| 1 | each |
eggplant
sliced |
*
|
| ¼ | cup |
basil
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pie shell | |||
| 237 | ml |
cornmeal
or polenta |
|
| 946 | ml |
water
boiling or vegetable stock |
|
| 473 | ml |
corn
|
|
| 45 | ml |
rosemary leaves
chopped |
|
| 118 | ml |
Parmesan cheese
grated |
|
| Filling | |||
| 3 | each |
zucchini
sliced lengthwise |
|
| 3 | each |
yellow summer squash
sliced lengthwise |
|
| 3 | each |
roasted red bell peppers
roasted, different colors, sliced |
|
| 1 | each |
eggplant
sliced |
*
|
| 59 | ml |
basil
chopped |
*
|
Directions
In a double boiler, whisk Polenta into boiling water, stirring often to prevent lumping.
Cover and steam for 30 minutes on low heat, until cornmeal is softened.
Stir in corn, rosemary and cheese.
Spread mixture into an 8-inch greased springform pan, pressing the mixture with a spoon to move the mixture up the sides of the pan forming an empty shell.
Allow the shell to cool and harden.
Grill all vegetables.
Season with salt and pepper.
Layer the vegetables and chopped basil in pie shell in a decorative pattern.
Chill and unmold .
Serve at room temperature.
