Beans: Cornmeal Pie by Recipe Cottage

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	Cornmeal Pie

		Cornmeal Pie (Polenta) 2 1/4 cups water 1 cup yellow cornmeal mixed with 1 cup cold water 1/4 teaspoon salt dash Tabasco 15-oz can tomato sauce seasonings Bring the 2 1/4 cups of water to a boil in medium saucepan. Gradually add the cornmeal/water mixture, stirring constantly. Add the salt and Tabasco. Cook and stir until mixture returns to a boil; reduce heat. Cook until very thick, stirring constantly (10-15 minutes). Pour half of the mixture into a greased 9" pie pan and spread evenly. Top with selected filling. Top with the remaining cornmeal mixture. Refrigerate until firm (several hours or overnight). Bake at 400F for 30-35 minutes until golden brown. Cut into four slices and top warmed tomato sauce. Fillings: 1 cup sweet peppers (green, yellow, red, or mix) 3/4 cup chopped onions 1 Tablespoon oil Saute veggies in oil (or steam them) until pepper is crisp-tender and onion is becoming transparent. 1 cup shredded mozzarella cheese (low-fat is okay) 3/4 cup chopped sweet peppers (green, yellow, red, or mix) 1/4 cup shredded Parmesan cheese Mix together. 1 10-oz package frozen, chopped spinach, thawed and well drained 4 hard-boiled eggs, chopped (or just use two) Mix together. 1 10-oz package frozen chopped broccoli, thawed and well drained 1 4-oz can mushroom stems and pieces, drained Mix together. You can also cook polenta and chill it in a small loaf pan, then slice and saute in oil, then top with cheese or sauce.