Polenta Pie
Description
This Italian dessert features Cornmeal or Polenta, Boiling water or vegetable. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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: stock 2 c corn kernels 3 TB chopped rosemary 1/2 c grated Parmesan : Filling: 3 zucchini -- sliced : lengthwise 3 yellow squash -- sliced : lengthwise 3 roasted peppers -- different : colors, : sliced 1 eggplant sliced 1/4 c chopped basil In a double boiler,
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whisk Polenta into boiling water, stirring often to prevent lumping.
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Cover and steam for 30 minutes on low heat, until cornmeal is softened.
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Stir in corn, rosemary and cheese.
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Spread mixture into an 8-inch greased springform pan, pressing the mixture with a spoon to move the mixture up the sides of the pan forming an empty shell.
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Allow the shell to cool and harden.
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Grill all vegetables.
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Season with salt and pepper.
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Layer the vegetables and chopped basil in pie shell in a decorative pattern.
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Chill and unmold .
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Serve at room temperature
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 217.2kcal
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 9.6mg1%
- Total Carbohydrate 45.0g15%
- Dietary Fiber 4.4g18%
- Sugars 1.4g
- Protein 4.9g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, cornmeal, dessert, from, garden, grilling, italian, pie, polenta, roasting, steaming, title, vegan, vegetable, water
