2 1/2 cups water
1/4 teaspoon salt
2/3 cup cornmeal
1 Tablespoon margarine
1 pkg. (10oz.) chopped broccoli
1 small onion chopped
1 clove garlic, chopped
8 (oz) turkey ham, cubed
1/8 teaspoon seasoned salt
1/8 teaspoon curry powder
1 cup low-fat mozzeralla cheese, shredded
Microwave (high) water in a uncovered 4 cup glass measure 4 to 5 minutes or until boiling. Stir in salt, cornmeal and margarine until smooth.
Microwave (high) uncovered, 2 to 2 1/2 minutes or until mixture is bubbly. Spread mixture in bottom and up sides of a 9 inch microwave-safe pie plate. Combine broccoli, onion and garlic in a 1 quart casserole. Cover with a casserole lid.
Microwave (high) 6 to 7 minutes or until tender crisp, stirring once. Stir in ham, seasoned salt, curry powder, and cheese. Spoon into crust. Sprinkle with paprika. Cover with wax paper.
Microwave (medium-high 70% ) 4 to 5 minutes or until vegetables are tender and center is set, rotating plate once. Let stand 5 minutes before cutting into wedges for serving.
For less sodium in this dish, omit the salt and seasoned salt.