|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Vegetable and Bean Polenta Pie |
|
Serves: 6 Print this RecipePrep Time: 35 minutes (ready in 1 hour 15 minutes) - Yield: 6 servings POLENTA 1 1/2 cups yellow cornmeal 2 1/2 cups chicken broth 2 tablespoons margarine or butter 1 egg, slightly beaten 1/4 cup grated Parmesan cheese FILLING 1 tablespoon olive or vegetable oil 1 cup coarsely chopped onions 1 cup coarsely chopped green bell peppers 1 small zucchini, cut into 1/2-inch cubes 1 (15-ounce) can dark red kidney beans, drained 1 (6-ounce) can tomato paste 4 ounces (1 cup) shredded mozzarella cheese 1. Heat oven to 375°F. Grease 9 or 10-inch deep-dish glass pie pan. In medium saucepan, combine cornmeal and broth. Cook over medium heat until mixture begins to boil, stirring constantly. Continue to boil 2 to 3 minutes or until mixture is thickened. Remove from heat; stir in margarine, egg and Parmesan cheese. Set aside. 2. Heat oil in large skillet over medium-high heat until hot. Add onions and bell pepper; cook and stir until tender. Stir in zucchini, beans, tomatoes and tomato paste. Bring to a boil. Reduce heat to medium-low; cook 5 minutes. 3. Spread cornmeal mixture in bottom and up sides of greased pie pan. Spoon vegetable mixture over top. Sprinkle with mozzarella cheese. 4. Bake at 375°F. for 30 to 35 minutes or until set. Let stand 5 minutes before serving. Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 390 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 5 g 25% * Cholesterol: 50 mg 17% * Sodium: 1030 mg 43% * Total Carbohydrate: 48 g 16% * Dietary Fiber: 8 g 32% * Sugars: 6 g * Protein: 18 g * Vitamin A: 35% * Vitamin C: 45% * Calcium: 30% * Iron: 20% * Dietary Exchanges: 3 Starch, 1 Vegetable, 1 Medium-Fat Meat, 1 Fat or 3 Carbohydrate, 1 Vegetable, 1 Medium-Fat Meat, 1 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Fresh Tomato Basil Sauce over Pasta Linguine With Red Pepper Pesto Penne Provencal Fettuccine Alfredo Low-Fat Alfredo Sauce over Fettuccine Spicy Corn and Zucchini with Ramen Noodles New Potato, Pasta and Vegetable Stir-Fry Five-Spice Mushroom and Broccoli Stir-Fry Ravioli with Salsa-Black Bean Sauce Linguine with Roasted Vegetables Chunky Marinara Sauce Veggie Kabobs with Cumin-Scented Couscous Pesto Vegetable-Filled Manicotti Spinach and Tofu Manicotti Spinach Gnocchi Grown-Up Mac and Cheese Spinach Lasagna Creamy Mushroom Lasagna with Fresh Tomatoes Potatoes Curry Eggs Foo Yong Polenta Wedges with Spaghetti Sauce Mediterranean Pasta Torte Thai Tofu and Vegetables in Peanut Sauce Jerked Tofu and Vegetable Packets Tofu Piccata Vegetarian Fajitas Black Bean Enchiladas Lentil Rice Loaf Coconut Curried Vegetables with Rice Vegetable and Bean Polenta Pie Quesadillas Garden Vegetable Quesadillas Spinach Potato Loaf Vegetarian Fried Rice Mexican Rice and Veggie Skillet Asparagus Risotto Asparagus Stir-Fry Cheesy Rice Casserole Portobello Muffuletta Sandwiches Hummus Sandwiches Powerful Peanut Butter Sandwiches Hearty Grain Burgers Spicy Bean Burgers Curried Tofu Salad Sandwiches Roasted Vegetable Sandwiches with Spicy Green Chile dressing Cheese and Veggie Wraps Cook's Note: Tofu Cook's Note: Asparagus |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
