1 1/2 cups coarse cornmeal
1 teaspoon salt
1 1/2 cups cold water
2 cups boiling water
a little olive oil
1 tablespoon olive oil
1 small onion, thinly sliced
1/2 cup thinly sliced bell pepper
about 10 mushrooms, sliced
1 small zucchini, thinly sliced
5 to 6 medium cloves garlic, sliced
2 teaspoons dried basil
1/2 teaspoon oregano
fresh black pepper
1/4 pound mozzarella cheese, grated
2 small ripe tomatoes, sliced
Combine cornmeal, salt and cold water in a small bowl. Have the boiling water on the stove in a saucepan, and add the cornmeal mixture, whisking. Cook about 10 minutes over low heat, stirring frequently. It will get very thick. Remove from heat, and let cool until handleable.
Preheat over to 375 degrees F. Oil a 10-inch pie pan. Add the polenta, and use a spatula and wet hands to form it into a smooth, thick crust over the bottom and sides of the pan. Brush the surface with olive oil and bake uncovered for 45 minutes.
While the crust bakes, heat 1 tablespoon olive oil in a medium-sized skillet. Add the onion, and saute for 5 to 8 minutes, or until it begins to soften. Add bell pepper, mushrooms, ans zucchini and saute until everything is tender. Stir in the garlic and herbs, and saute just a few more minutes.
Turn up the oven to broiling temperature. Sprinkle half the cheese onto the bottom of the baked crust, then add the tomato slices. Spread the sautéed mixture over the tomatoes and sprinkle the remaining cheese on top. Broil until brown (about 5 minutes) and serve hot.
By my calculation: Per serving – Calories: 290, Total Fat: 8.9g, Sat. Fat: 2.7g, Carb: 45.7g, Fiber: 6g, Protein: 10.4g