| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | California | 8 | Servings | |
INGREDIENTS
| Safflower oil — to coat | ||
| Baking sheet | ||
| 2 | c | Polenta |
| 1 | c | Cold water |
| 1 | c | Boiling water |
| 2 | Eggs | |
| 1 | c | Grated lowfat mozzarella |
| Cheese | ||
| 1/4 | c | Chopped green onions |
| 1 | ts | Olive oil |
| 1/4 | c | Red bell pepper — chopped |
| 1 | c | Thinly sliced mushrooms |
| 2 | c | Basic Pizza Sauce |
| 1 | c | Thickly sliced plum |
| Tomatoes | ||
| 1/4 | c | Chopped parsley |
| 1 | tb | Minced fresh basil |
INSTRUCTIONS
1. Preheat oven to 450 degrees F. Lightly oil a 12- by 15-inch baking sheet. 2. In a large bowl combine polenta with the cold water, then add the boiling water in a steady stream, mixing with a whisk. Stir in eggs and mozzarella. Press mixture evenly into baking sheet. Bake until lightly browned and crisp (10 to 15 minutes). 3. In a large skillet over medium-high heat, saute green onions in olive oil for 1 minute, then add bell pepper and mushrooms. Cover and let steam for 5 minutes. 4. Spoon sauce over cornmeal crust, then top with sauteed vegetables, sliced tomatoes, parsley, and basil. Bake until bubbly (12 to 15 minutes). Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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