Vegetable & Bean Polenta Pie

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.