Neapolitan Polenta Pie

Ingredients

 * 12 oz non-fat plain yogurt
 * 1 cup polenta
 * 3 cup water
 * 1 tsp sea salt
 * 1½ cup pizza sauce
 * 1 cup red onion, sliced
 * ¼ lbs field mushrooms, sliced
 * 2 oz dried porcini mushrooms -- soaked
 * 3 tbsp capers
 * 1 tomato, sliced
 * 1 cup green bell pepper, sliced
 * 3 tbsp Parmesan cheese, grated
 * ⅓ cup fresh basil, chopped

Directions

 * 1) The day before serving, prepare "cheese" from yogurt by mixing yogurt with ½ teaspoon salt and placing it in a strainer lined with several layers of cheesecloth.
 * 2) Squeeze cloth very gently around yogurt and place over bowl.
 * 3) Refrigerate and drain for at least 10 hours.
 * 4) Before continuing with recipe, carefully remove cheesecloth from ball of cheese.
 * 5) Stir polenta into boiling water.
 * 6) Add ½ teaspoon salt.
 * 7) Cover and cook over low heat, stirring frequently, for 15 minutes or until thick and soft.
 * 8) Pour into a 9-inch nonstick pie plate and spread evenly over bottom and sides.
 * 9) Preheat oven to 425°F.
 * 10) Spread pizza sauce over polenta.
 * 11) Arrange vegetables over sauce, top with yogurt cheese, capers and parmesan cheese.
 * 12) Bake 25 minutes or until pie is bubbling hot throughout.
 * 13) Remove from oven and top with basil.

Nutritional information
Per serving:
 * Calories: 147 | grams of fat: 1.8 | percentage fat calories: 11% | cholesterol: 0 mg