Polenta Pie

Directions

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   Crust: Lightly oil a 9-10 inch
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   springform pan. Sprinkle base and sides
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   with a little cornmeal, tilting
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   pan to coat entire surface evenly. Tap
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   pan to remove excess. Set
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   aside. In medium saucepan, combine cornmeal
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   and water. Bring to a boil
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   over medium heat. Reduce heat to low.
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   Cook, stirring constantly until
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    mixture thickens and pulls away from
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    sides of saucepan. Whisk in milk
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    until smooth. If too thin, cook some
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    more until thick. Set aside five
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    minutes to cool slightly. Whisk in
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    egg white and stir in parmesan
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    cheese. In small bowl, combine flour,
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    baking powder and salt. Stir
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    into cornmeal mixture until well
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    combined. Spread cornmeal mixture over
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    base and up sides of prepared
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    pan to form a half-inch thick layer.
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    Sprinkle with half of parsley and
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    thyme. Using a slotted spoon, lift
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    vegetables from baking sheet,
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    draining off juices. Cover cornmeal crust
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    with half the tomatoes, half
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    of the onion, the remaining thyme and all
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    but one tbsp of the parsley.
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    Arrange remaining tomatoes, zucchini and
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    onion decoratively on top.
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    Bake at 375 oven for 35 minutes or until
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    crust is puffed and golden.
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    Sprinkle evenly with ementhal cheese and
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    reserved parsley. Let stand 15
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    minute before cutting into wedges.