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1 tube of polenta (usually in the pasta or refrigerated section of the grocery store)
1 Tbsp olive oil
1 onion, thinly sliced
1 red or green bell pepper, thinly sliced
1 dozen mushrooms, sliced
2 zucchini, sliced
5-6 cloves garlic, minced
2 tsp dried basil
1/2 tsp dried oregano
8 ounces mozzarella cheese, shredded
2 tomatoes, sliced
freshly grated parmesan cheese
Preheat oven to 375 degrees F.
Oil a 10" pie pan and press polenta into the bottom and sides until even and smooth. Bake at 375 degrees for 45 minutes.
While the pie shell is baking, slice the veggies and grate the cheese. Saute the onion in olive oil until golden brown. Add the remaining veggies (except tomato) and cook until soft. Add salt to taste. When crust is done, place tomatoes and 1/2 the cheese on the bottom. Add veggies and top with remaining cheese. Sprinkle with parmesan cheese. Lower oven temperature to 350 degrees and bake for about 25 minutes. Serve hot with crusty french bread and salad.