Source: The following recipe from The Diabetes Holiday Cookbook, ©2002 by Carolyn Leontos, MS, RD, CDE, Debra Mitchell, CEPC, and Kenneth Weicker, CEC was contributed by Marilyn Helton.

Onion, broccoli, tomato, and olives with a spicy sauce baked in a light and crisp corn meal crust.

Servings

Crust
1.33 cup cold water , warm
1 tsp salt
1.5 cup cornmeal
0.5 cup masa harina flour
2 tbsp unsalted butter
2 tbsp liquid egg substitute

Filling
1 tbsp canola oil
1 small onions , finely diced
1 medium garlic cloves , minced
0.5 cup fresh broccoli florets , cut small
0.5 cup chopped green bell peppers
0.5 cup chopped tomato
1 whole jalapeno pepper , sliced (optional)
0.5 cup Corn, whole kernel, canned
1 oz Olives, black, jumbo, canned , sliced
1 cup cold water
1 tsp ground cumin
1 tsp chili powder

1 Bring the water and salt to a boil; add cornmeal and simmer slowly, 10 minutes.
2 Remove from the heat and add the masa flour. Mix well.
3 Blend in the butter and egg substitute. Stir well. Cover and set aside.
4 Heat the canola oil in a heavy skillet or saucepan. Lightly saute the onion and garlic for 2 minutes.
5 Add all the remaining ingredients. Cover and simmer for 5 minutes.
6 Spread 1/3 of the masa mixture on the bottom of the prepared baking dish. Spread the filling mixture evenly over it. Cover evenly with the remainder of the masa.
7 Bake, covered, for 20 minutes. Remove the cover and continue to bake for another 20 minutes, or until lightly browned.