Page 170 - The Mediterranean Refresh

INGREDIENTS INSTRUCTIONS

12 oz. plain Greek 1. The day before serving, prepare the yogurt
yogurt “cheese.” Mix the yogurt with ½ teaspoon of the salt

1 tsp. sea salt, divided in a small bowl. Line a strainer with several layers of
3 cups water cheesecloth, then transfer the yogurt to the strainer.

1 cup polenta 2. Squeeze the cloth very gently around the yogurt
and place the strainer over a bowl. Refrigerate and DINNER
1½ cups pizza sauce
let drain for at least 10 hours.
1 cup thinly sliced red
onion 3. When ready to continue with the recipe,
carefully remove the cheesecloth from the ball of
1 tomato, sliced
cheese. Preheat the oven to 425°F.
1 cup sliced green bell
pepper 4. Bring the water to a boil in a saucepan and stir
the polenta into the boiling water.
¼ lb. wild mushrooms, THE MEDITERRANEAN REFRESH
washed and sliced 5. Add remaining ½ teaspoon salt, then reduce the
2 oz. dried porcini heat to low, cover, and cook, stirring frequently,
mushrooms, soaked for 15 minutes or until thick and soft.
and drained.
6. Pour the polenta into a 9-inch nonstick pie
3 tbsp. capers plate or casserole dish and spread evenly over the
⅓ cup grated bottom and up the sides.
Parmesan cheese
7. Spread the pizza sauce over the polenta.
⅓ cup chopped fresh
basil 8. Arrange the onion, tomato, bell pepper, and
mushrooms over the sauce, then top with the
yogurt cheese, capers and Parmesan cheese. Bake
for 25 minutes or until the pie is bubbling hot
throughout.

9. Remove from the oven and top with the basil
before slicing and serving.

NUTRITION DATA FOR 1 SERVING:
Calories 272kcal Sodium 1412mg
Total Carbohydrates 35g Potassium 749mg
Protein 18g Dietary Fiber 9g
Total Fat 7g Sugars 13g
Saturated Fat 4g Vitamin A 52% Daily Value
Polyunsaturated Fat 1g Vitamin C 192% Daily Value
Monounsaturated Fat 1g Calcium 18% Daily Value
Trans Fat 1g Iron 31% Daily Value
Cholesterol 23mg

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