Three Cheese Polenta Pie Canadian Living Mar
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)