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.