Three-cheese polenta pie

6 Servings

Ingredients

Quantity Ingredient
3 cups Water
1 cup Cornmeal
½ teaspoon Salt
2 tablespoons Parmesan,freshly grated
pinch Nutmeg
2 Eggs
1 pounds Ricotta cheese
½ cup Mozzarella, shredded
2 tablespoons All-purpose flour
2 tablespoons Parsley, fresh, chopped
½ teaspoon Basil, dried
½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Parmesan,freshly grated

Directions

CRUST

FILLING

Crust:In large deep saucepan, bring water, cornmeal and salt to boil over high heat, stirring constantly until thickened. Reduce heat to medium-low; cook, stirring constantly for abut 10 minutes, or until grains are completely softenend. Remove from heat; stir in parmesan and nutmeg. Turn cornmeal mixture into greased 9-inch pie plate. With dampened hands, pat evenly over bottom and up side of plate torim. Bake in 425 F. oven for about 25 minutes, or until crisped. Filling: Meanwhile, in bowl, beat eggs; beat in ricotta and mozzarella cheeses, flour, parsley, basil, salt and pepper until smooth. Spread evenly over crust; sprinkle with Parmesan. Bake in 350j F. oven for 20 ~ 25 minutes or until filling is set. Broil for 3 - 2 minutes or until golden. Serve in Wedges with Quick Chunky Tomato Sauce.

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