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Prep Time: 20 minutes
Cooking Time: 35 minutes
Advance Prep Time: 10 hrs
Yield: 8 servings
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Related recipes: Cheese,
Corn, Dairy Foods, Delicious Living Magazine, Egg-Free, Grains, Herbs, Italian, Mushrooms, Onions, Soy-Free, Sweet Pepper,
Tomatoes,
Vegetarian
Polenta is cornmeal porridge native to Northern Italy. In this
recipe, it becomes the base for a layered deep-dish pie.
Ingredients
12 ounces (340g) nonfat plain yogurt
1 cup (150g) polenta or yellow corn grits
3 cups (720mL) water
1 tsp (6g) sea salt
1 1/2 cups (360mL) bottled pizza sauce
1 cup (180g) red onion, sliced
1/4 pound (115g) field mushrooms, sliced
3 Tbsp (20g) capers
1 tomato, sliced
1 cup (150g) green bell pepper, sliced
3 Tbsp (25g) grated Parmesan*
1/3 cup (15g) fresh basil, chopped
Directions
The day before serving, prepare "cheese" by mixing yogurt with 1/2 tsp
(3g) salt and pouring into a strainer lined with several layers of cheesecloth. Squeeze cloth
gently around yogurt and place over bowl. Refrigerate and let drain at least 10 hours.
Carefully remove cheesecloth from ball of cheese.
Bring water to a boil over high heat in a medium saucepan. Stir polenta
and 1/2 tsp (2g) salt into boiling water with a wire whisk. Reduce heat, cover and cook,
stirring frequently, for 15 minutes or until thick but soft. Pour polenta into a 9-inch (23cm)
nonstick pie plate and spread evenly over bottom and up sides of dish.
Preheat oven to 425°F (220°C). Spread pizza sauce over
polenta. Arrange vegetables over sauce, then top with yogurt cheese, capers and Parmesan
cheese. Bake 25 minutes or until pie is bubbling hot throughout. Remove pie from oven and top
with basil.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in
some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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