| 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. Posted to MM-Recipes Digest V4 #273 by "John Weber" <hdbrer@ibm.net> on Oct 17, 97
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