- 1 tablespoon olive oil
- 1 cup polenta (or corn meal)
- ¼ cup freshly grated Parmesan cheese
- 1 cup sliced mushrooms
- 1 fresh tomato diced
- ½ red onion, sliced thin
- 4 ounces Mozzarella cheese shredded
- 2 tablespoons fresh basil chopped
- Pre-heat oven to 400 degrees.
Spray a 9-inch pie plate.
In a medium saucepan, bring 2 ¼ cups water to a boil. Whisking constantly, slowly add your polenta or corn meal. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the side of the pan, 4 to 5 minutes. Stir in the parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Using a spoon spread the polenta over the bottom and up the sides of the prepared pan.
In a bowl, combine the mushrooms, onions, tomatoes, mozzarella cheese, the remaining tablespoon of oil, and ¼ teaspoon each of salt and pepper. Spoon the mixture over the polenta and bake until the polenta and bake until the polenta is crisp around the edges, about 25 to 30 minutes. Sprinkle with chopped basil and serve.
Nutrition Facts: Serving size: 1/4 of a recipe (5.1 ounces), Amount Per Serving: Calories 291, Total Fat 11g, Saturated Fat 5g, Cholesterol 24mg, Sodium 277mg, Potassium 232mg, Carbohydrates 36g, Fiber 2g, Sugar 2g, Protein 13g
Food Group Servings = 1 Vegetable, 1 Grains, 1 Oils & Fats