: 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