WW Deep Dish Polenta Pie - 4 pts

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WW Deep Dish Polenta Pie - 4 pts

 

1 oz dried mushrooms, about 2/3 cup, crumbled

2 cup hot water

20 oz frozen chopped broccoli, two 10 oz packages, thawed

2 cup low-fat milk

1 tsp table salt

1 cup uncooked cornmeal, stone-ground yellow

4 Tbsp grated Parmesan cheese

1 Tbsp butter

1 small tomato(es), plum, seeded and chopped

 

 

 

 

Combine mushrooms and 1/2 cup hot water in a small bowl; set aside. Lightly coat

bottom and sides of a 10-inch deep-dish pie pan with cooking spray.

 

Place broccoli in colander and squeeze out excess water; set aside. Heat oven to

400°F.

 

 

In a large heavy-bottomed pot, combine remaining 1 1/2 cups hot water, milk and

salt; bring to a boil. Reduce heat to medium-low and slowly drizzle in cornmeal,

whisking constantly. Continue to cook, stirring frequently, until polenta is as

thick as mashed potatoes, about 6 to 8 minutes.

 

Stir in broccoli, mushrooms and their liquid, 3 tablespoons Parmesan and butter.

 

Spread polenta mixture evenly in prepared pan. Sprinkle on tomato and remaining

Parmesan. Bake 20 to 25 minutes or until edges begin to brown. Cool at least 30

minutes, or serve at room temperature.

 

Servings: 6

Preparation Time: 10 min

Cooking Time: 35 min

Level of Difficulty: Moderate

 

Source: Weight Watchers Canada

Formatted by Chupa Babi: 04.16.08

 

" Serve this hearty vegetarian pie warm from the oven or carry it along on your

next picnic; it slices beautifully and tastes great at room temperature.. "

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