Real African Dishes: [MC-AllEthnic-Recipes] Neopolitan Polenta Pie

Monday, May 28, 2012

[MC-AllEthnic-Recipes] Neopolitan Polenta Pie - Italian; 5 pts plus

* Exported from MasterCook *

Neopolitan Polenta Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 15%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces nonfat plain yogurt
1 cup polenta -- or yellow corn grits
3 cups water
1 tsp sea salt
1 1/2 cups bottled pizza sauce
1 cup red onion -- sliced
1/4 pound field mushrooms -- sliced
3 Tbsp capers
1 tomato -- sliced
1 cup green bell pepper -- sliced
3 Tbsp grated Parmesan
1/3 cup fresh basil -- chopped

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.

Yield: 8 servings
Prep Time: 20 minutes
Cooking Time: 35 minutes
Advance Prep Time: 10 hrs

Polenta is cornmeal porridge native to Northern Italy. In this recipe, it
becomes the base for a layered deep-dish pie.

* Allergy notes: The egg protein lysozyme is an unlabeled additive in some
cheeses. People allergic to eggs should eliminate any cheese in this
recipe.

Cuisine:
"Italian"
Source:
"Evitamins.com"
S(Formatted by Chupa Babi):
"May 2012"
Yield:
"1 nine inch pie"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 209 Calories; 3g Fat (11.2%
calories from fat); 8g Protein; 39g Carbohydrate; 5g Dietary Fiber; 2mg
Cholesterol; 632mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 2
Vegetable; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 904175 0 0 0 3562 0