Instructions: 1. Preheat oven to 450 degrees F. Lightly oil a 12- by 15-inch baking sheet.

2. In a large bowl combine polenta with the cold water, then add the boiling water in a steady stream, mixing with a whisk. Stir in eggs and mozzarella. Press mixture evenly into baking sheet. Bake until lightly browned and crisp (10 to 15 minutes).

3. In a large skillet over medium-high heat, saute green onions in olive oil for 1 minute, then add bell pepper and mushrooms. Cover and let steam for 5 minutes.

4. Spoon sauce over cornmeal crust, then top with sauteed vegetables, sliced tomatoes, parsley, and basil. Bake until bubbly (12 to 15 minutes).

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