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.
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Nutrition (calculated from recipe ingredients)
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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