Best Casserole Recipe Vegetable and Bean Polenta Pie

Here's a great meatless polenta recipe for those who enjoy this traditional Italian staple. Polenta 1 ½ cups yellow cornmeal 2 ½ cups chicken broth 2 tablespoons margarine or butter 1 egg, slightly beaten ¼ cup grated Parmesan cheese Filling 1 tablespoon olive or vegetable oil 1 cup coarsely chopped onions 1 cup coarsely chopped green bell pepper 1 small zucchini, cut into ½-inch cubes 1 (15.5 oz.) can dark red kidney beans, drained 1 (14.5 oz.

) can tomato paste 1 cup shredded mozzarella cheese Directions Preheat oven to 350 degrees. Grease a 9 or 10-inch deep-dish glass pie pan. In medium saucepan, combine cornmeal and broth. Cook over medium heat until mixture begins to boil, stirring constantly. Remove from heat; stir in margarine, egg and Parmesan cheese.

Set aside. Heat oil in large skillet over medium-high heat until hot. Add onions and bell pepper; cook and stir until tender. Stir in zucchini, beans, tomatoes and tomato paste. Bring to a boil. Reduce heat to medium-low; cook 5 minutes.

Spread cornmeal mixture in bottom and up sides of greased pie pan. Spoon vegetable mixture over top. Sprinkle with mozzarella cheese. Bake 30-35 minutes or until set. Let stand 5 minutes before serving.

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By: Donna Monday