Serves: 4
Total Calories: 2,051

POLENTA
4 cups water
1 cup polenta
salt to taste
FILLING
1/2 cup corn (frozen, canned, or fresh)
1 cup The Lady from Naples Red Sauce or store bought red sauce
1/2 red bell pepper sliced into 1/2 inch strips
1/2 green bell pepper sliced into 1/2 inch strips
1 portobello mushrooms cut into 1 inch pieces
1/2 zucchini cut into thin rounds
1/4 red onion coarsely chopped
fresh basil
oregano
2 tablespoons olive oil plus a little more to oil pan
salt and pepper

Oil a pie dish or an 8 x 8-inch cake pan with olive oil. Boil water and add polenta and salt. Cook, stirring constantly, over medium heat until thickened, about 3 minutes. Add corn, and cook, continuing to stir, about 2 more minutes. Remove from heat. Pour into the pie dish or pan and, using a wooden spoon or a rubber spatula, spread into a crust, pushing the polenta up the sides to create a rim around the edges. Chill in the refrigerator about 15 minutes. Mean - while, preheat the oven to 400 degrees. Remove polenta after about 15 minutes and use a pastry brush to spread 1 Tbsp. olive oil all across it. Cook in upper third of oven about 30 minutes, until the crust becomes a golden brown. Remove and top the crust with red sauce, then spread out the veggies and basil, sprinkle with a little oregano, salt, and pepper, and drizzle remaining 1 Tbsp. olive oil over top. Return to oven and cook about 45 minutes. Eat with a salad.

Nutritional Facts:

Serves: 4
Total Calories: 2,051
Calories from Fat: 1,503

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Raf's Cuban Rice and Beans
Polenta Pie
Polenta with Mushrooms
Moroccan Vegetable Tagine
Sunflower Lentil Loaf
Thai Yellow Curry with Eggplant and Sweet Potato
Falafel
Four Bean Stew
Millet Marranca
Ratatouille
Stuffed Cabbage
Black Bean and Spinach Burritos