Neapolitan Polenta Pie Recipe

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Neapolitan Polenta Pie Ingredients

12 oz nonfat plain yogurt
1 cup polenta
3 cup water
1 tsp sea salt
1 1/2 cup pizza sauce
1 cup red onion, sliced
1/4 lb field mushrooms, sliced
2 oz dried porcini mushrooms - soaked
3 tbsp capers
1 tomato, sliced
1 cup green bell pepper, sliced
3 tbsp parmesan cheese, grated
1/3 cup fresh basil, chopped

A Recipe for
Neapolitan Polenta Pie

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This is a recipe for Neapolitan Polenta Pie from the recipe cookbook of Recipes-to-go (Bread)

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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

Neapolitan Polenta Pie

Never eat more than you can lift.
Miss Piggy

Neapolitan Polenta Pie Directions

The day before serving, prepare "cheese" from yogurt by mixing yogurt
with 1/2 teaspoon salt and placing it in a strainer lined with
several layers of cheesecloth. Squeeze cloth very gently around
yogurt and place over bowl. Refrigerate and drain for at least 10
hours. Before continuing with recipe, carefully remove cheesecloth
from ball of cheese. Stir polenta into boiling water. Add 1/2
teaspoon salt. Cover and cook over low heat, stirring frequently, for
15 minutes or until thick and soft.
Pour into a 9-inch nonstick pie plate and spread evenly over bottom
and sides. Preheat oven to 425 F. Spread pizza sauce over polenta.
Arrange vegetables over sauce, top with yogurt cheese, capers and
Parmesan cheese. Bake 25 minutes or until pie is bubbling hot
throughout. Remove from oven and top with basil.

Serves: 8

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Neapolitan Polenta Pie Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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