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Source: Pace Recipes

Pace® Polenta Pie with Picante Sauce
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Serves: 4
Prep Time: 30 minutes
Cook Time: 30 minutes
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4 cups water
1 cup yellow corn meal
1/2 cup Grated Parmesan cheese
1 tbsp. Vegetable Oil
2 cups broccoli flowerets
1 1/2 cups sliced mushrooms, (about 4 ounces)
1/8 tsp. garlic powder or 1 clove garlic, minced
2 cups Prego® Traditional Pasta Sauce
3/4 cup Pace® Picante Sauce

To make polenta, in large saucepan over medium-high heat, heat water to a boil. Gradually whisk in cornmeal. Reduce heat to low. Cook 20 minutes, stirring often. Stir in cheese. Cook 5 minutes more or until thickened. Pour into 9-inch round baking pan. Cover and freeze 20 to 30 minutes or until firm. (Or, cover and refrigerate 4 hours or until firm.)

In medium skillet over medium heat, heat oil. Add broccoli, mushrooms and garlic powder and cook until tender-crisp. Add pasta sauce and picante sauce.

Cut polenta into 4 wedges. Arrange in 3-quart shallow baking dish. Pour vegetable mixture over wedges. Bake at 400°F. for 30 minutes or until hot. If desired, serve with additional cheese.

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