Vegetable and Bean Polenta Pie

spacer POLENTA
1 1/2 cups yellow cornmeal
2 1/2 cups chicken broth
2 Tbsp margarine or butter
1 egg, slightly beaten
1/4 cup Parmesan cheese
1 Tbsp olive or vegetable oil
1 cup onions, coarsely chopped
1 cup green bell pepper, coarsely chopped
1/2 pkg pea/cauliflower mix (frozen) OR 1 zucchini (small), cut into 1/2 in cubes
15 1/2 oz can dark red kidney beans, drained
14 1/2 oz can diced tomatoes with garlic oregano basil, undrained
6 oz can tomato paste
4 oz shredded mozzarella cheese (1 cup)

Ready in 1 hour 15 minutes.

Heat oven to 375. 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 butter, 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 pie pan. Spoon vegetable mixture over top. Sprinkle with mozzarella cheese.

Bake at 375 for 30 to 35 minutes or until set. Let stand 5 minutes before serving.

From PB200 Casseroles & Easy Skillet Meals pamphlet

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Copyright © 2000 Joan Schraith Cole.
Updated July 7, 2000

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