MMMMM---------------------------CRUST--------------------------------
1 c Yellow corn meal
1 c Water; cold
2 c Water; boiling
1 ts Salt
1 Egg
1/3 c Parmesan; grated
MMMMM--------------------------FILLING-------------------------------
1 1/2 c Mozzarella; grated
1/2 c Onion; thinly sliced
1/2 c Green pepper; minced
1 tb Olive oil
Oregano; to taste
1 md Tomato; sliced
Black pepper
Parmesan; grated
A vegetable-cheese pie with a cornmeal-cheese crust.
Begin the crust in the morning--it needs to sit for several hours.
Crust:
Combine corn meal, cold water, and salt. Stir into boiling water.
Cook, stirring vigorously for five minutes--until thick. Remove from
heat; add cheese.
Beat a spoonful of hot polenta into the beaten egg, then beat the egg
mixture back into the polenta. Beat 1 minute. Let stand until cool
enough to handle.
Butter a 9" pie pan. Form the polenta into a thick crust, patting into
place with wet hands and a spatula. Let stand, uncovered, several
hours, until surface of crust is fairly dry. Pre-bake at 350 F for
45 minutes. After the first 30 minutes of baking, brush the surface
of the crust with olive oil.
Filling:
Saute onion and pepper in olive oil until tender. Add oregano and
black pepper. Sprinkle 2/3 of the mozzarella onto baked crust. Spread
on sauteed vegetables. Arrange slices of tomato over saute and top
with remaining mozzarella and a little parmesan. Broil until brpown
and bubbly. Serve right away.
