1 May

I made some broccoli polenta for dinner tonight and it was rather yummy so I thought I would post it here. I got it from Erin. I, of course, skipped the mushrooms and just added some extra water. I ate a little too much, too, so I’ll have to measure next time I eat some.

Deep-Dish Polenta Pie in Veggie Soup


1 oz dried mushrooms, about 2/3 cup, crumbled

2 cup water, hot

20 oz frozen chopped broccoli, two 10 oz packages, thawed

2 cup low-fat milk

1 tsp table salt

1 cup uncooked cornmeal, stone-ground yellow

4 Tbsp grated Parmesan cheese

1 Tbsp butter

1 small tomato(es), plum, seeded and chopped

1 can of Healthy Choice Country Vegetable Soup

Combine mushrooms and 1/2 cup hot water in a small bowl; set aside. Lightly coat bottom and sides of a 10-inch deep-dish pie pan with cooking spray.

Place broccoli in colander and squeeze out excess water; set aside. Heat oven to 400°F.

In a large heavy-bottomed pot, combine remaining 1 1/2 cups hot water, milk and salt; bring to a boil. Reduce heat to medium-low and slowly drizzle in cornmeal, whisking constantly. Continue to cook, stirring frequently, until polenta is as thick as mashed potatoes, about 6 to 8 minutes.

Stir in broccoli, mushrooms and their liquid, 3 tablespoons Parmesan and butter.

Spread polenta mixture evenly in prepared pan. Sprinkle on tomato and remaining Parmesan. Bake 20 to 25 minutes or until edges begin to brown. Cool at least 30 minutes, or serve at room temperature.


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