Title: Polenta pie (from my garden)
 Categories: Wasnone
      Yield: 1 Servings
 
 
  :          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.