Three Cheese Polenta Pie - Canadian Living Ma Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
CRUST
3 cup: Water,
1 cup: Cornmeal,
1/2 tsp: Salt,
2 tbsp: Parmesan, freshly grated
pn Nutmeg,
FILLING
2: Eggs,
1 lbs: Ricotta cheese,
1/2 cup: 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
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 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.
Source from luhu.jp
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.
Source from luhu.jp