Recipe Directions
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Ingredients
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/2 c polenta
1 1/2 c water
1/4 c Parmesan cheese
1/2 tsp salt
1 large Tbsp fresh or frozen pesto
1 c shredded mozzarella
1 c mushrooms, sliced thinly
1/4 c sun dried tomatoes, chopped
3 cloves garlic, minced
3 eggs, beaten
1 1/4 c milk
1/2 c cottage cheese
5 oz frozen spinach, thawed with liquid squeezed out
1/4 c grated Parmesan cheese
1 Roma tomato, sliced thinly
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Directions
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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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Yield
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Serves 10-12
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