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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

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.


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.


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