---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Neapolitan Polenta Pie
  Categories: Main dish, Vegetarian, Ovo-lacto, Low-fat
       Yield: 8 servings
  
      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.
   
    Calories per serving: 147
    Grams of fat: 1.8
    Percentage fat calories: 11%
    Cholesterol: 0 mg.
   
   * Source: Delicious! Collection - compiled and edited by Sue Frederick
   * Typed for you by Karen Mintzias
  
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