Serves: 6
Total Calories: 570

POLENTA
1 1/2 cups yellow cornmeal
2 1/2 cups chicken broth
2 tablespoons margarine or butter
1 egg, slightly beaten
1/4 cup grated Parmesan cheese
FILLING
1 tablespoon olive or vegetable oil
1 cup coarsely chopped onion
1 cup , coarsely chopped green bell pepper
1 small zucchini, cut into 1/2-inch cubes
1 (15-ounce) can dark red kidney beans, drained
1 (6-ounce) can tomato paste
4 ounces (1 cup) shredded mozzarella cheese

1. Heat oven to 375°F. Grease 9 or 10-inch deep-dish glass pie pan. In medium saucepan, combine cornmeal and broth. Cook over medium heat until mixture begins to boil, stirring constantly. Continue to boil 2 to 3 minutes or until mixture is thickened. Remove from heat stir in margarine, egg and Parmesan cheese. Set aside.

2. Heat oil in large skillet over medium-high heat until hot. Add onions and bell pepper cook and stir until tender. Stir in zucchini, beans, tomatoes and tomato paste. Bring to a boil. Reduce heat to medium-low cook 5 minutes.

3. Spread cornmeal mixture in bottom and up sides of greased pie pan. Spoon vegetable mixture over top. Sprinkle with mozzarella cheese.

4. Bake at 375°F. for 30 to 35 minutes or until set. Let stand 5 minutes before serving.

Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 390 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 5 g 25% * Cholesterol: 50 mg 17% * Sodium: 1030 mg 43% * Total Carbohydrate: 48 g 16% * Dietary Fiber: 8 g 32% * Sugars: 6 g * Protein: 18 g * Vitamin A: 35% * Vitamin C: 45% * Calcium: 30% * Iron: 20% * Dietary Exchanges: 3 Starch, 1 Vegetable, 1 Medium-Fat Meat, 1 Fat or 3 Carbohydrate, 1 Vegetable, 1 Medium-Fat Meat, 1 Fat

Nutritional Facts:

Serves: 6
Total Calories: 570
Calories from Fat: 112

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