Ingredients

• 4 1/4 cups water, divided
• 1 1/2 cups whole grain yellow cornmeal
• 1 tsp. olive oil
• 4 tsp. finely chopped fresh marjoram
• 1 lb. fresh mushrooms, sliced
• 1 cup chopped leeks
• 1 garlic clove, minced
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
• 2 Tbsp. chopped fresh basil
• 1 Tbsp. chopped fresh oregano
• 1/8 tsp. black pepper
• 2 medium red bell peppers, chopped
• 1/4 cup freshly grated Parmesan cheese, divided

Directions

Bring 4 cups water to a boil in medium saucepan over high heat. Slowly add cornmeal to water; stirring constantly with wire whisk. Reduce heat to low; stir in marjoram. Simmer 15 to 20 minutes or until polenta thickens and pulls away from side of saucepan. Spread on 13x9-inch ungreased baking sheet. Cover and chill about 1 hour or until firm.

Heat oil in medium nonstick skillet over medium heat. Cook and stir mushrooms, leeks and garlic 5 minutes or until vegetables are crisp-tender. Sir in mozzarella, basil, oregano and black pepper.

Place bell peppers and remaining 1/4 cup water in food processor or blender; cover and process until smooth. Preheat oven to 350 degrees F. Spray 11 X 7-inch baking dish with nonstick cooking spray.

Cut cold polenta into 12 (3 1/2 -inch) squares; arrange 6 squares in bottom of prepared dish. Spread with half of bell pepper mixture, half of vegetable mixture and 2 tablespoons Parmesan. Place remaining 6 squares polenta over Parmesan; top with remaining bell pepper and vegetable mixtures and Parmesan. Bake 20 minutes or until cheese is melted and polenta is golden brown. Cut into 6 wedges before serving.

By Raymonde from North Bay, Ontario