Name: Herbed Polenta Torta with Spinach, Mushrooms and Ricotta
Ingredients: 2 c Mushrooms; sliced; 1 c Zucchini; thinly sliced; 1 c Yellow squash; thinly sliced; 1/2 c Green onions; thinly sliced; 1/4 c Dry red wine; 1 c Tomato; chopped seeded; 1/2 ts Garlic powder; 1/4 ts Onion powder; 1 cn (14-Ounce) artichoke hearts; drained and coarsely chopped; 1 pk (10-Ounce) frozen chopped spinach; thawed, drained and squeezed dry; 1 c Fat-free ricotta cheese; 1/2 c (2 ounces) part-skim mozzarella cheese; shredded; 1/4 c (1 ounce) fresh Parmesan cheese; grated; 3 lg Egg whites; lightly beaten; 1 lg Egg; 1 1/4 c Yellow cornmeal; 1/2 c Red bell pepper; chopped; 1/4 c Fresh parsley; chopped; 1 ts Oregano; dried; 3/4 ts Salt; 1/2 ts Basil; dried; 1/4 ts Pepper; 4 c Water; 1/4 c (1 ounce) fresh Parmesan cheese; grated; Cooking spray

The nature and depth of human pride are illuminated by comparing boasting to self-pity. Both are manifestations of pride. Boasting is the response of pride to success. Self-pity is the response of pride to suffering. Boasting says, 'I deserve admiration because I have achieved so much.' Self-pity says, 'I deserve admiration because I have suffered so much.' Boasting is the voice of pride in the heart of the strong. Self-pity is the voice of pride in the heart of the weak. Boasting sounds self-sufficient. Self-pity sounds self-sacrificing. The reason self-pity does not look like pride is that it appears to be so needy. But the need arises from a wounded ego. It doesn't come from a sense of unworthiness, but from a sense of unrecognized worthiness. It is the response of unapplauded pride. Christian Hedonism severs the root of self-pity. People don't feel self-pity when suffering is accepted for the sake of joy.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Ketchum kit, Sede dishes	8	Servings

INGREDIENTS

2	c	Mushrooms; sliced
1	c	Zucchini; thinly sliced
1	c	Yellow squash; thinly sliced
1/2	c	Green onions; thinly sliced
1/4	c	Dry red wine
1	c	Tomato; chopped seeded
1/2	ts	Garlic powder
1/4	ts	Onion powder
1	cn	(14-Ounce) artichoke hearts; drained and coarsely chopped
1	pk	(10-Ounce) frozen chopped spinach; thawed, drained and squeezed dry
1	c	Fat-free ricotta cheese
1/2	c	(2 ounces) part-skim mozzarella cheese; shredded
1/4	c	(1 ounce) fresh Parmesan cheese; grated
3	lg	Egg whites; lightly beaten
1	lg	Egg
1 1/4	c	Yellow cornmeal
1/2	c	Red bell pepper; chopped
1/4	c	Fresh parsley; chopped
1	ts	Oregano; dried
3/4	ts	Salt
1/2	ts	Basil; dried
1/4	ts	Pepper
4	c	Water
1/4	c	(1 ounce) fresh Parmesan cheese; grated
		Cooking spray

INSTRUCTIONS

SPINACH FILLING
HERBED POLENTA
To prepare Spinach Filling: Preheat oven to 350 0 F. Combine first five
ingredients in large non stick skillet; stir well. Cook over medium-high
heat 7 minutes or until vegetables are tender and liquid nearly evaporates.
Spoon into a bowl; stir in chopped tomato, garlic powder, on
ion powder, artichokes and spinach. Combine remaining ingredients in a
small bowl; stir well. Add to mushroom mixture; stir well. Set aside.
To prepare Herbed Polenta: Combine first 7 ingredients in a large saucepan.
Gradually add water, stirring constantly with a whisk. Bring to a boil;
reduce heat to medium. Cook, 15 minutes, stirring frequently. Stir in
Parmesan cheese. Spoon polenta into a 10-inch spring form pan
coated with cooking spray, spreading evenly.
To complete recipe: Spread Spinach Filling over Herbed Polenta. Top with 1
cup (1/4-inch-thick) tomato slices; sprinkle with 1/2 cup (2 ounces)
shredded, part-skim mozzarella cheese. Place pan on a baking sheet. Bake,
uncovered, at 350 degrees F for 1 hour or until set. Le
t cool on a wire rack 10 minutes. Cut into 8 wedges and serve with
low-sodium spaghetti sauce.
Makes 8 servings
Recipe from Tracy Ritter, chef / owner Whistling Moon Cafe, Santa Fe, New
Mexico
Recipe By     : Ketchum Kitchen
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST)
From: Greg Leonhardt <gregl@plinet.com>
NOTES : A satisfying vegetable dish Prepared for the Spice Islands /
Cooking Light Turning the Tables competition

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