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Polenta is cornmeal porridge native to Northern Italy. In this recipe, it becomes the base for a layered deep-dish pie.
Ingredients
12 ounces (340g) nonfat plain yoghurt
1 cup (150g) polenta or yellow corn grits
3 cups (720mL) water
1 tsp (6g) sea salt
1 1/2 cups (360mL) bottled pizza sauce
1 cup (180g) red onion, sliced
1/4 pound (115g) field mushrooms, sliced
3 Tbsp (20g) capers
1 tomato, sliced
1 cup (150g) green bell pepper, sliced
3 Tbsp (25g) grated Parmesan*
1/3 cup (15g) fresh basil, chopped
Directions
The day before serving, prepare "cheese" by mixing yoghurt with 1/2 tsp (3g) salt and pouring into a strainer lined with several layers of cheesecloth. Squeeze cloth gently around yoghurt and place over bowl. Refrigerate and let drain at least 10 hours. Carefully remove cheesecloth from ball of cheese.
Bring water to a boil over high heat in a medium saucepan. Stir polenta and 1/2 tsp (2g) salt into boiling water with a wire whisk. Reduce heat, cover and cook, stirring frequently, for 15 minutes or until thick but soft. Pour polenta into a 9-inch (23cm) nonstick pie plate and spread evenly over bottom and up sides of dish.
Preheat oven to 425°F (220°C). Spread pizza sauce over polenta. Arrange vegetables over sauce, then top with yoghurt cheese, capers and Parmesan cheese. Bake 25 minutes or until pie is bubbling hot throughout. Remove pie from oven and top with basil.
