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Neapolitan Polenta Pie

Recipe Image

Polenta is cornmeal porridge native to Northern Italy. In this recipe, it becomes the base for a layered deep-dish pie.

Preparation facts

Cooking Time: 35 minutes

Prep Time: 20 minutes

Total Time: 10 hrs 55 min

Yield: 8 servings

Ingredients

12 oz (340g) nonfat plain yoghurt

1 cup (150g) polenta or yellow corn grits

3 cups (720mL) water

1 tsp (6g) sea salt

1 1/2 cups (360mL) bottled pizza sauce

1 cup (180g) red onion, sliced

1/4 lb (115g) field mushrooms, sliced

3 Tbs (20g) capers

1 tomato, sliced

1 cup (150g) green bell pepper, sliced

3 Tbs (25g) grated Parmesan*

1/3 cup (15g) fresh basil, chopped

Directions

The day before serving, prepare “cheese” by mixing yoghurt with 1/2 tsp (3g) salt and pouring into a strainer lined with a few layers of cheesecloth. Squeeze cloth gently around yoghurt and place over bowl. Refrigerate and let drain at least 10 hours. Carefully remove cheesecloth from ball of cheese.

Bring water to a boil over high heat in a medium saucepan. Stir polenta and 1/2 tsp (2g) salt into boiling water with a wire whisk. Reduce heat, cover and cook, stirring frequently, for 15 minutes or until thick but soft. Pour polenta into a 9-inch (23cm) nonstick pie plate and spread evenly over bottom and up sides of dish.

Preheat oven to 425°F (220°C/gas mark 7). Spread pizza sauce over polenta. Arrange vegetables over sauce, then top with yoghurt cheese, capers and Parmesan cheese. Bake 25 minutes or until pie is bubbling hot throughout. Remove pie from oven and top with basil.

* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Nutrition facts

Serving Size 1 serving
Calories 208
Calories from Fat 27 (13%)
% Daily Value*
5%Total Fat 3g
5%Saturated Fat 1g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
1%Cholesterol 4mg
29%Sodium 688mg
12%Potassium 405mg
13%Total Carbohydrate 38g
18%Dietary Fiber 4.6g
Sugars 1g
Sugar Alcohols 0g
15%Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.