| 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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