Quench MagazineVegetable and Bean Polenta Pie | Beans and Grains | Quench Magazine

Ingredients

• 1 1/2 c Yellow cornmeal
• 2 1/2 c Chicken broth
• 2 T Margarine or butter
• 1 ea Egg, slightly beaten
• 1/4 c Grated parmesan cheese
• 1 T Olive or vegetable oil
• 1 c Coarsely chopped onions
• 1 c Coarse chopped green pepper
• 1 sm Zucchini, cut in 1/2-inch cubes
• 15 1/2 oz Dark red kidney beans
• 14 1/2 oz Can diced tomatoes with garlic, oregano and basil
• 6 oz Can tomato paste
• 4 oz Shredded mozzarella (1 cup)