Polenta Pie (From My Garden) Recipe




Polenta Pie (From My Garden) Ingredients

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A Recipe for
Polenta Pie (From My Garden)

 

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Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes




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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.




Polenta Pie (From My Garden)

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Polenta Pie (From My Garden) Directions

: pie shell:

1 c cornmeal or Polenta
4 c boiling water or vegetable
: 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, whisk Polenta into boiling water, stirring often
to prevent lumping. Cover and steam for 30 minutes on low heat, until
cornmeal is softened. Stir in corn, rosemary and cheese. 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. Allow the shell to cool and harden. Grill all
vegetables. Season with salt and pepper. Layer the vegetables and
chopped basil in pie shell in a decorative pattern. Chill and unmold
. Serve at room temperature.

Recipe By : From My Garden Categories
: From My Garden Vegetables

From: Ruth Burkhardt Emc.Ver #2.5.1 ]

Serves: 1

 

 

 

 

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