Deep-dish Polenta Pie

My inspiration for this came from a Weight Watchers' recipe. Even the name. I added a few things. I love polenta! You can do so many things with it. And I can too.

Milk (1%), water and salt are brought to a boil. The heat is reduced to medium-low and yellow corn meal is slowly drizzled in while whisking continually. Continue whisking until the polenta thickens to the consistency of mashed potatoes. This takes about seven minutes. Stir in a tablespoon butter and three tablespoons grated Parmesan cheese.

Away from the heat, the rest of the ingredients are mixed in. Chopped broccoli, diced cooked chicken, reconstituted sun-dried tomatoes, chopped garlic, and chopped onion. Mix thoroughly until all the ingredients are well coated with the polenta.

The mixture is pressed into a lightly-oiled 10-inch deep-dish pie pan. I used a spring-form. A tablespoon of grated Parmesan is sprinkled over the top. It bakes at 400° for 35 minutes. Allow to cool for at least 30 minutes. Or serve at room temperature.

This makes eight servings, each of which counts as 4 Weight Watchers' points. Just 4! At that rate, you may have seconds! If you've been good.

I served each slice with a spoonful of salsa and a couple slices of avocado. Absolutely yummy!

Bon appétit!