POLENTA MEAT PIE

1 tablespoon vegetable oil
1 clove garlic, finely minced
1/4 cup onion, finely chopped
1 pound ground round
1 cup fresh bread crumbs
1 egg
1/4 cup buttermilk
1/4 cup catsup
1 1/2 teaspoons salt
1/8 teaspoon black pepper
2 cups buttermilk
1/2 cup yellow cornmeal
artificial sweetener equal to 1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
2 egg yolks
2 egg whites
1/4 cup grated sharp cheddar cheese

TO MAKE THE MEAT CRUST:
Preheat oven to 350 degrees F.

In vegetable oil, in a medium skillet, saute garlic and onion until golden; remove from heat.

Stir in ground round, bread crumbs, egg, buttermilk catsup, salt and black pepper. Use to line bottom and sides of a 10 inch pie plate.

Bake 15 minutes; then pour off excess liquid from pie.

TO MAKE THE FILLING:
Meanwhile, in a medium saucepan, mix together buttermilk, cornmeal, sweetener, salt and baking soda. Cook stirring constantly, until thickened and smooth.

Remove from heat; stir in egg yolks.

In a small bowl, beat egg whites until stiff peaks from; fold into cornmeal mixture. Use to fill meat pie shell; top with cheese.

Bake 30 minutes, or until cheese is lightly browned. Let cool 5 minutes before cutting into 6 equal servings.

Servings: 6
Exchanges per serving: 3 meat, 1 bread and 1/2 milk
Calories per serving: 320

Adapted from source: Good Housekeeping Cooking For Diabetics