Recipe by RR
"This healthy recipe is perfect for a light dinner or side dish."
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lemon-infused olive oil
diced sweet onion
diced green bell pepper
fresh oregano, leaves stripped and finely chopped
2 1/4 cups
canned dice tomatoes, mostly drained
grated Parmesan cheese
I did not have instant polenta, so used cornmeal. It didn't thicken up real well, so next time I might use 1/4 cup less water if I'm using cornmeal. I love veggies, and could have stood many more of them in this pie, but I enjoyed it for what it was! This recipe lends itself to trying other vegetable combinations. Thanks for the recipe!
I had some leftover polenta and wanted to use it up. I made it for my vegetarian husband. He wanted pineapple and mushrooms, so I added those. Also puréed a fresh tomato and topped it with mozzarella cheese. Voilà! Polenta pizza. Hubby really enjoyed this recipe.
for 4servings, I had to double the polenta, salt and water and used a larger pan, perhaps we just have bigger apetites. as it is, its good but with the addition of a pinch of chilli flakes, mushrooms, black olives and zucchini fried with the onions and garlic its MUCH better! I topped it with about 4oz crumbled feta and a sprinkling of parmesan cheese and just popped it under the grill for a few minutes to save on the heat of the oven. I also used fresh sliced tomatoes instead of canned.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Polenta Pie
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 63
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