Polenta Pie

• 1 cup cornmeal coarse
• 1 teaspoon salt
• 1 cup cold water
• 2 cups boiling water
• 1 teaspoon olive oil
• 1 onion small, thin sliced
• 1 cup bell pepper thin sliced
• 10 mushrooms sliced
• 1 zucchini small, thin sliced
• 5 cloves garlic sliced
• 2 teaspoons dried basil minced, or 2T fresh
• 1 teaspoon oregano
• black pepper to taste
• 1 pound mozzarella cheese Part Skim Milk grated
• 2 tomatoes smalls, sliced, or 1 med

1. Combine cornmeal, salt, and cold water in a small bowl. have the boiling water on the stove in a saucepan, and add the cornmeal mixture, whisking. cook about 10 minutes over low heat, stirring frequently. it will get very thick. remove from heat, and let cool until handleable.
2. Preheat oven to 375F. oil a 10-inch pie pan. add the polenta, and use a spatula and wet hands to form it into a smooth, thick crust over the bottom and sides of the pan and bake uncovered for 45 minutes.
3. While the crust bakes, heat 1 t olive oil in a medium-sized skillet.
4. Add the onion, and saute for 5 to 8 minutes, or until it begins to soften. add bell pepper, mushrooms, and zucchini, and saute until everything is tender. stir in the garlic and herbs, and saute just a few minutes more.
5. Turn up the oven to broiling temperature. sprinkle half the cheese onto the bottom of the baked crust, then add the tomato slices. spread the sauteed mixture over the tomatoes, and sprinkle the remaining cheese on top. broil until brown (about 5 minutes) and serve hot.

cornmeal coarse, salt, cold water, boiling water, olive oil, onion, bell pepper, mushrooms, zucchini, garlic, basil, oregano, black pepper, mozzarella cheese, tomatoes

Taken from www.yummly.com/recipe/Polenta-Pie-1667993 (may not work)