Three Cheese Polenta Pie
Yield
1 piePrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 3 | cups |
water
|
|
| 1 | cup |
cornmeal
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
Parmesan cheese
|
|
| Filling | |||
| 2 | large |
eggs
|
|
| 1 | pound |
ricotta cheese
|
|
| ½ | cup |
mozzarella cheese
shredded |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| ½ | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 7.1E+2 | ml |
water
|
|
| 237 | ml |
cornmeal
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
Parmesan cheese
|
|
| Filling | |||
| 2 | large |
eggs
|
|
| 453.6 | g |
ricotta cheese
|
|
| 118 | ml |
mozzarella cheese
shredded |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 2.5 | ml |
basil
dried |
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
Parmesan cheese
|
|
Directions
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 degrees 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 350℉ (180℃). oven for 25 minutes or until filling is set.
Broil for 3 to 2 minutes or until golden.
