Ingredients

3 C. water
1 C. cornmeal
1/2 tsp. salt
2 Tbsp. parmesan, freshly grated
1 pinch nutmeg
2 eggs
1 pound ricotta cheese
1/2 C. mozzarella, shredded
2 Tbsp. all purpose flour
2 Tbsp. parsley, fresh, chopped
1/2 tsp. basil, dried
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. parmesan, freshly grated

Cooking 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 softened. 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 to rim. 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.
 
 
"For the law of the Spirit of life in Christ Jesus has set you free from the law of sin and of death." (Romans 8:2)