Polenta Pizza Casserole
Source of Recipe
The Canadian Living Light and Healthy Cookbook
Recipe Introduction
Not just for dinner anymore! You can prepare it the night before and reheat or eat it cold. Be sure to let this colourful meal in one dish stand for 5 minutes for easy slicing. If you want to cut down on the sodium in this recipe, omit the salt and use homemade tomato sauce instead of canned.
List of Ingredients
1 3/4 cups water
1/2 cup cornmeal
1/2 tsp. salt
1 cup tomato sauce
4 slices lean bacon
Half sweet green pepper, diced
1 cup sliced mushrooms
freshly ground pepper
1 1/2 cups shredded part-skim milk mozzarella cheese
Recipe
1. In saucepan, combine water, cornmeal and salt; bring to boil, stirring. Cover and reduce heat to medium; cook for 5-8 minutes or until thickened and smooth, stirring occasionally.
2. Transfer to lightly greased deep 9 inch glass pie plate; smooth top. Combine tomato sauce and basil; spread on top. Set aside.
3. Coarsely chop bacon. In nonstick skillet, cook bacon over medium heat for 1 minute. Add green peppers and mushrooms; cook, stirring, for 2-3 minutes or just until mushrooms are tender. Season with pepper to taste.
4. Spoon vegetable mixture evenly over tomato sauce; sprinkle with cheese. Bake 350F oven for 20 minutes or until cheese is melted and bubbly. Let stand for 5 minutes. Makes 4 servings.
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