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Neapolitan polenta pie
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| Artist: |
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| Categories: |
Entrees, Ovo-lacto, Tarts & Pies, Vegetarian |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 12
| oz | Nonfat plain yogurt | | 1
| cup | Polenta | | 3
| cup | Water | | 1
| tsp | Sea salt | | 1 1/2
| cup | Pizza sauce | | 1
| cup | Red onion, sliced | | 1/4
| lbs | Field mushrooms, sliced | | 2
| oz | Dried porcini mushrooms | | | -- soaked | | 3
| tbsp | Capers | | 1
| | Tomato, sliced | | 1
| cup | Green bell pepper, sliced | | 3
| tbsp | Parmesan cheese, grated | | 1/3
| cup | Fresh basil, chopped |
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Procedures:
| 1 | The day before serving, prepare "cheese" from yogurt by mixing yogurt with ?teaspoon salt and placing it in a strainer lined with several layers of cheesecloth. | | 2 | Squeeze cloth very gently around yogurt and place over bowl. | | 3 | Refrigerate and drain for at least 10 hours. | | 4 | Before continuing with recipe, carefully remove cheesecloth from ball of cheese. | | 5 | Stir polenta into boiling water. | | 6 | Add ?teaspoon salt. | | 7 | Cover and cook over low heat, stirring frequently, for 15 minutes or until thick and soft. | | 8 | Pour into a 9-inch nonstick pie plate and spread evenly over bottom and sides. | | 9 | Preheat oven to 425°F. | | 10 | Spread pizza sauce over polenta. | | 11 | Arrange vegetables over sauce, top with yogurt cheese, capers and parmesan cheese. | | 12 | Bake 25 minutes or until pie is bubbling hot throughout. | | 13 | Remove from oven and top with basil. | | 14 | Calories per serving: 147 grams of fat: 1.8 percentage fat calories: 11% cholesterol: 0 mg. | | 15 | * |
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