Name: Three-Cheese Polenta Pie
Ingredients: 3 c Water; 1 c Cornmeal; 1/2 ts Salt; 2 tb Parmesan,freshly grated; pn Nutmeg; 2 Eggs; 1 lb Ricotta cheese; 1/2 c Mozzarella, shredded; 2 tb All-purpose flour; 2 tb Parsley, fresh, chopped; 1/2 ts Basil, dried; 1/2 ts Salt; 1/4 ts Pepper; 2 tb Parmesan,freshly grated

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Vegetarian	Vegetarian, Main dish	6	Servings

INGREDIENTS

3	c	Water
1	c	Cornmeal
1/2	ts	Salt
2	tb	Parmesan,freshly grated
	pn	Nutmeg
2		Eggs
1	lb	Ricotta cheese
1/2	c	Mozzarella, shredded
2	tb	All-purpose flour
2	tb	Parsley, fresh, chopped
1/2	ts	Basil, dried
1/2	ts	Salt
1/4	ts	Pepper
2	tb	Parmesan,freshly grated

INSTRUCTIONS

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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