Here’s a great meatless polenta recipe for those who enjoy this traditional Italian staple.

Polenta

1 ½ cups yellow cornmeal
2 ½ cups chicken broth
2 tablespoons margarine or butter
1 egg, slightly beaten
¼ cup grated Parmesan cheese

Filling

1 tablespoon olive or vegetable oil
1 cup coarsely chopped onions
1 cup coarsely chopped green bell pepper
1 small zucchini, cut into ½-inch cubes
1 (15.5 oz.) can dark red kidney beans, drained
1 (14.5 oz.) can tomato paste
1 cup shredded mozzarella cheese

Directions

Preheat oven to 350 degrees.

Grease a 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. Remove from heat; stir in margarine, egg and Parmesan cheese. Set aside.

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.

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

Bake 30-35 minutes or until set. Let stand 5 minutes before serving.

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