VEGGIE POLENTA PIE
Makes about 6 servings
Takes about 50 minutes

Ingredients:
1 cup yellow cornmeal
2 oz crumbled blue cheese or feta cheese
2 tablespoons sour cream
2 teaspoons olive oil
2 smaller yellow squash, halved lengthwise and cut into this slices
_ cup chopped fresh basil
2 cups chopped fresh tomato
_ pound sugar snap peas
salt

In a small bowl, stir together 1 _ cups of cold water, cornmeal, and _ teaspoon salt, until well combined.
In a large saucepan, bring _ cup of water to a boil.
Stir in cornmeal mixture. Cook, stirring frequently, until mixture has thickened, about 5 minutes.
Remove from heat. Stir in the cheese and sour cream. Set aside.
Preheat oven to 450.

In a large nonstick skillet, heat the oil over medium heat.
Add squash and basil, stirring frequently, until squash is crisp-tender, about 5 minutes.
Stir in tomatoes and _ teaspoon salt.
Bring to a boil. Cook until mixture has slightly thickened, about 4 minutes.
Stir in snap peas. Cook another minute longer. Remove from heat.

Spoon cornmeal mixture into a 9inch deep-dish pie pan, pressing into bottom and up the sides of the pan.
Spoon the veggies, without the liquid, on top of the cornmeal.
Bake at 450 for 10 minutes, or until the polenta is crisp and veggies are piping hot.

*try using zucchini, green beans, bell peppers, or other veggies in season.