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Ingredients:
1/2 cup polenta
1 1/2 cup water
1/4 cup Parmesan cheese
1/2 tsp. salt
1 large tbsp. fresh or frozen pesto
1 cup shredded mozzarella
1 cup mushrooms, sliced thinly
1/4 cup sun dried tomatoes, chopped
3 cloves garlic, minced
3 eggs, beaten
1 1/4 cup milk
1/2 cup cottage cheese
5 oz. frozen spinach, thawed with liquid squeezed out
1/4 cup grated Parmesan cheese
1 Roma tomato, sliced thinly
Instructions:
Preheat oven to 350 degrees. Lightly oil the bottom of one pie plate. In small sauce pan, mix water and polenta and bring to a boil. Reduce heat and stir until thickened. Add Parmesan and salt and mix well. Pour into pie plate covering bottom. Let cool until solidified, about 5-10 minutes. Spread pesto over polenta and sprinkle with mozzarella. Saute mushrooms, garlic and sun dried tomatoes. Beat together eggs, milk and cottage cheese. Add sauteed mushroom mixture and spinach. Mix well. Pour into pie plate. Top with Parmesan and decorate with tomato slices. Bake for 45 minutes until center is set.
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Copyright © 1999 - 2004 Lanier Publishing International
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