| 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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