Neapolitan Polenta Pie

== Ingredients ==
* 12 oz non-fat plain yogurt
* 1 cup polenta
* 3 cup water
* 1 tsp sea salt
* 1½ cup pizza sauce
* 1 cup red onion, sliced
* ¼ lbs field mushrooms, sliced
* 2 oz dried porcini mushrooms -- soaked
* 3 tbsp capers
* 1 tomato, sliced
* 1 cup green bell pepper, sliced
* 3 tbsp Parmesan cheese, grated
* ⅓ cup fresh basil, chopped
== Directions ==
# The day before serving, prepare "cheese" from yogurt by mixing yogurt with ½ teaspoon salt and placing it in a strainer lined with several layers of cheesecloth.
# Squeeze cloth very gently around yogurt and place over bowl.
# Refrigerate and drain for at least 10 hours.
# Before continuing with recipe, carefully remove cheesecloth from ball of cheese.
# Stir polenta into boiling water.
# Add ½ teaspoon salt.
# Cover and cook over low heat, stirring frequently, for 15 minutes or until thick and soft.
# Pour into a 9-inch nonstick pie plate and spread evenly over bottom and sides.
# Preheat oven to 425°F.
# Spread pizza sauce over polenta.
# Arrange vegetables over sauce, top with yogurt cheese, capers and parmesan cheese.
# Bake 25 minutes or until pie is bubbling hot throughout.
# Remove from oven and top with basil. 
== Nutritional information ==
Per serving:
* Calories: 147 | grams of fat: 1.8 | percentage fat calories: 11% | cholesterol: 0 mg
Category:Basil Recipes
Category:Caper Recipes
Category:Porcino Recipes
Category:Ovo-lacto Recipes
Category:White mushroom Recipes
Category:Parmesan cheese Recipes
Category:Red onion Recipes
Category:Yogurt Recipes
Category:Tomato Recipes
Category:Green bell pepper Recipes
Category:Polenta Recipes
Category:Prepared pizza sauce Recipes