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
Food Tip |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
This Recipe for Neapolitan Polenta Pie is one of thousands in the Recipes-to-go Bread Cookbook.
Herb Tip |
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A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
Worries go down better with soup. |
| Jewish Proverb |
This is a recipe for Neapolitan Polenta Pie from the recipe cookbook of Recipes-to-go (Bread)
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
Food Tip |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
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
Neapolitan Polenta Pie Recipe brought to you by Recipes To-Go