Neapolitan Polenta Pie Recipe from Naples with Yogurt, Mushrooms, and Capers

Ingredients

• 12 oz (340 g) non- fat plain yogurt
• 1 cup polenta
• 3 cup water
• 1 tsp sea salt
• 1.5 cup pizza sauce
• 1 cup red onion , sliced
• 0.25 lb (113 g) field mushrooms , sliced
• 2 oz (57 g) dried porcini mushrooms , soaked
• 3 tbsp capers
• 1 tomato , sliced
• 1 cup green bell pepper , sliced
• 3 tbsp parmesan cheese , grated
• 0.33 cup fresh basil , chopped