Pie Shell:
1 c Cornmeal or Polenta
4 c Boiling water or vegetable
-stock
2 c Corn kernels
3 tb Chopped rosemary
1/2 c Grated Parmesan
Filling:
3 Zucchini; sliced lengthwise
3 Yellow squash; sliced
-lengthwise
3 Roasted peppers; different
-colors,
Sliced
1 Eggplant sliced
1/4 c Chopped basil
In a double boiler, whisk Polenta into boiling water, stirring often to
prevent lumping. Cover and steam for 30 minutes on low heat, until cornmeal
is softened. Stir in corn, rosemary and cheese. Spread mixture into an
8-inch greased springform pan, pressing the mixture with a spoon to move
the mixture up the sides of the pan forming an empty shell. Allow the shell
to cool and harden. Grill all vegetables. Season with salt and pepper.
Layer the vegetables and chopped basil in pie shell in a decorative
pattern. Chill and unmold . Serve at room temperature.
Yields
1 Servings