We first enjoyed this delicious vegetarian entree last December when Jo came over to make holiday cards. We reprised it again tonight at her house for a crowd. A classic from the Moosewood Cookbook.
1.5 cups cornmeal
1 tsp salt
1.5 cups cold water
2 cups boiling water
1 onion, thinly sliced
1/2 cup green pepper, sliced
1 zucchini, thinly sliced
5 cloves garlic, sliced
2 tsp dried basil
1/2 tsp dried oregano
fresh black pepper
1/4 lb mozerella cheese, grated
2 small tomatoes, sliced
Combine cornmeal, salt and cold water in a small bowl. Add the cornmeal mixture to the boiling water, whisking to avoid lumps. Cook 10 minutes over low heat, stirring frequently. It will thicken. Remove from heat and cool.
Preheat oven to 375 F. Oil a 10 inch pie pan. Press the polenta into the pan to create a smooth thick crust. Brush the surface with olive oil and bake uncovered for 45 minutes.
Sautee the vegetables in olive oil, starting with the onions and then pepper, mushrooms and zucchini. Stir in the garlic and herbs.
Sprinkle half the cheese on the baked crust, spread vegetables over and top i•with remaining cheese. Broil until the cheese bubbles.