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Breakfast Polenta Pie

Sometimes it is hard to come up with fun ideas for breakfast. This polenta pie can be made ahead and kept in your refrigerator and heated in the microwave. Serve it topped with the egg of your choice for a core meal or a 5 point breakfast.

Serves 8

8 oz can mushrooms, drained
2 cup water, hot
20 oz frozen chopped broccoli, two 10 oz packages, thawed (or other frozen vegetable)
2 cup skim milk
2 tsp table salt
1/4 tsp pepper
1 cup uncooked cornmeal, yellow
4 Tbsp grated Romano cheese
1 Tbsp olive oil
2 small tomato(es), plum, thinly sliced
Cooking Spray
  1. Lightly coat bottom and sides of a 10-inch deep-dish pie pan or iron skillet with cooking spray.
  2. Place broccoli in colander and squeeze out excess water; set aside. Heat oven to 400°F.
  3. In a large heavy-bottomed pot, combine hot water, milk, pepper and salt; bring to a boil.
  4. Reduce heat to medium-low and slowly drizzle in cornmeal, whisking constantly. Continue to cook, stirring frequently, until polenta is as thick as mashed potatoes, about 6 to 8 minutes.
  5. Stir in broccoli, mushrooms, 3 tablespoons Parmesan and olive oil.
  6. Spread polenta mixture evenly in prepared pan. Top with tomato and remaining Parmesan.
  7. Bake 20 to 25 minutes or until edges begin to brown. Cool at least 30 minutes, or serve at room temperature.

This is great served with a poached or soft boiled egg. This can be kept in the frig and heated in the microwave for breakfast.

The Romano cheese is the only non core ingredient.

For Flex plan this is 3 points per serving.

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