Three-cheese Polenta Pie

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

INGREDIENTS

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

INSTRUCTIONS

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.

A Message from our Provider:

“Coincidence is when God chooses to remain anonymous.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 254 Calories From Fat: 97 Total Fat: 11g Cholesterol: 95.4mg Sodium: 636.3mg Potassium: 204.6mg Carbohydrates: 22.3g Fiber: 1.7g Sugar: <1g Protein: 16.6g

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