Deep-dish polenta pie

Name: Deep-dish polenta pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 large Dried mushrooms; 2 cup(s) Water divided; 1 cup(s) Frozen chopped broccoli sliced; 3 tbsp(s) 1% low fat milk; 0.333 tsp(s) Table salt; 0.5 cup(s) Uncooked unenriched white cornmeal stone-ground yellow; 0.25 cup(s) Grated Parmesan cheese; 1 tbsp(s) Salted butter; 1 small Tomato plum, seeded and chopped

Points®

Durée totale

45 m

Temps de prép.

10 m

Temps de cuisson

35 m

Part(s)

Difficulté

Moyen

Serve this hearty vegetarian pie warm from the oven or carry it along on your next picnic; it slices beautifully and tastes great at room temperature.

Ingrédients

Dried mushrooms

2 large

Water

2 cup(s), divided

Frozen chopped broccoli

1 cup(s), sliced

1% low fat milk

3 tbsp(s)

Table salt

⅓ tsp(s)

Uncooked unenriched white cornmeal

½ cup(s), stone-ground yellow

Grated Parmesan cheese

¼ cup(s)

Salted butter

1 tbsp(s)

Tomato

1 small, plum, seeded and chopped

Instructions

Combine mushrooms and 1/2 cup hot water in a small bowl; set aside. Lightly coat bottom and sides of a 10-inch deep-dish pie pan with cooking spray.
Place broccoli in colander and squeeze out excess water; set aside. Heat oven to 400°F.
In a large heavy-bottomed pot, combine remaining 1 1/2 cups hot water, milk and salt; bring to a boil. Reduce heat to medium-low and slowly drizzle in cornmeal, whisking constantly. Continue to cook, stirring frequently, until polenta is as thick as mashed potatoes, about 6 to 8 minutes.
Stir in broccoli, mushrooms and their liquid, 3 tablespoons Parmesan and butter.
Spread polenta mixture evenly in prepared pan. Sprinkle on tomato and remaining Parmesan. Bake 20 to 25 minutes or until edges begin to brown. Cool at least 30 minutes, or serve at room temperature.
Serving size: 1 piece

Deep-dish polenta pie

Ingrédients

Instructions

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