Polenta pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pie Shell: | ||
| 1 | cup | Cornmeal or Polenta |
| 4 | cups | Boiling water or vegetable stock |
| 2 | cups | Corn kernels |
| 3 | tablespoons | Chopped rosemary |
| ½ | cup | Grated Parmesan |
| Filling: | ||
| 3 | Zucchini; sliced lengthwise | |
| 3 | Yellow squash; sliced lengthwise | |
| 3 | Roasted peppers; different colors, | |
| Sliced | ||
| 1 | Eggplant sliced | |
| ¼ | cup | Chopped basil |
Directions
In a double boiler, whisk Polenta into boiling water, stirring often to prevent lumping. Cover and steam for 30 minutes on low heat, until cornmeal is softened. Stir in corn, rosemary and cheese. Spread mixture into an 8-inch greased springform pan, pressing the mixture with a spoon to move the mixture up the sides of the pan forming an empty shell. Allow the shell to cool and harden. Grill all vegetables. Season with salt and pepper.
Layer the vegetables and chopped basil in pie shell in a decorative pattern. Chill and unmold . Serve at room temperature.
Recipe By : From My Garden
Posted to MC-Recipe Digest V1 #231 Date: Mon, 30 Sep 1996 00:48:11, -0500 From: KKBG35A@... (MRS RUTH D BURKHARDT)