mushroom polenta pie

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MUSHROOM POLENTA PIE

 

3 c. water

1 c. cornmeal

1/2 tsp. salt

2 Tbsp. olive oil

1 large onion, chopped

1 large clove of garlic, minced

8-10 oz. sliced mushrooms

more salt, pepper

4 c. chopped greens (I like swiss chard)

15 oz. can tomato sauce

 

Bring 2 cups of the water to a boil. While it is heating, stir the

cornmeal into the remaining cup of water. When the water boils, whisk

the wet cornmeal into it. Add the salt and 1 Tbsp. of the oil. Cook on

low heat, stirring, until the cornmeal mixture is thick. Spread the

cornmeal into a lightly greased casserole dish.

 

Preheat the oven to 400 degrees F.

 

Warm the other Tbsp. oil in a skillet. Add the onion and garlic and

saute for a few minutes. Then add the mushrooms, continuing to cook

until the mushrooms are almost soft. Add salt, pepper and greens, and

cook for a few more minutes. Spread the vegetables over the cornmeal.

Pour the tomato sauce on top.

 

Bake for around 20 minutes until it is hot through.

 

 

This is adapted from a recipe in the Moosewood Low Fat Cookbook. You

could easily substitute other vegetables, such as zucchini, peppers or

eggplant.