Here's a great meatless polenta recipe for those who enjoy this
traditional Italian staple.
Polenta
1 ½ cups yellow cornmeal 2 ½ cups chicken broth 2 tablespoons
margarine or butter 1 egg, slightly beaten ¼ cup grated Parmesan
cheese
Filling
1 tablespoon olive or vegetable oil 1 cup coarsely chopped
onions 1 cup coarsely chopped green bell pepper 1 small
zucchini, cut into ½-inch cubes 1 (15.5 oz.) can dark red kidney
beans, drained 1 (14.5 oz.) can tomato paste 1 cup shredded
mozzarella cheese
Directions
Preheat oven to 350 degrees.
Grease a 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 margarine, 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 30-35 minutes or until set. Let stand 5 minutes before
serving.
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