| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Casserole |
8 |
Servings |
INGREDIENTS
| 6 |
c |
Water |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Cornmeal |
| 3 |
c |
Sliced vegetables (I used eggplant;red bell pepper & crook necked squash) |
| 1 |
|
Jar (32-oz) prepared Spaghetti Sauce |
|
|
Ff grated cheese |
INSTRUCTIONS
From: Msg2go@aol.com
Date: Tue, 16 Jul 1996 11:18:38 -0400
Spray a baking dish with PAM. Bring the water to a boil & add salt, then
whisk in cornmeal. Reduce heat & cook for about 20 minutes, stirring
frequently until smooth. Remove from pot and spread into prepared baking
dish.
Saute sliced vegetables in a little water until they are still a little
crisp. This helps to blend the flavors. Pour 1/2 of the spaghetti sauce on
top of the polenta. Add a layer of vegetables and finish off with the
remaining sauce. Sprinkle ff cheese on top. Bake in a 350 oven for about 20
minutes. Enjoy!
fatfree digest V96 #197
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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