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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)