12 oz Nonfat plain yogurt
1 c Polenta
3 c Water
1 ts Sea salt
1 1/2 c Pizza sauce
1 c Red onion; sliced
1/4 lb Field mushrooms; sliced
2 oz Dried porcini mushrooms
— soaked
3 tb Capers
1 Tomato; sliced
1 c Green bell pepper, sliced
3 tb Parmesan cheese, grated
1/3 c Fresh basil, chopped
The day before serving, prepare “cheese” from yogurt by mixing yogurt
with 1/2 teaspoon salt and placing it in a strainer lined with
several layers of cheesecloth. Squeeze cloth very gently around
yogurt and place over bowl. Refrigerate and drain for at least 10
hours. Before continuing with recipe, carefully remove cheesecloth
from ball of cheese. Stir polenta into boiling water. Add 1/2
teaspoon salt. Cover and cook over low heat, stirring frequently, for
15 minutes or until thick and soft.
Pour into a 9-inch nonstick pie plate and spread evenly over bottom
and sides. Preheat oven to 425 F. Spread pizza sauce over polenta.
Arrange vegetables over sauce, top with yogurt cheese, capers and
Parmesan cheese. Bake 25 minutes or until pie is bubbling hot
throughout. Remove from oven and top with basil.
Yields
8 Servings