-CRUST-
3 c Water
1 c Cornmeal
1/2 ts Salt
2 tb Parmesan,freshly grated
pn Nutmeg
FILLING
2 Eggs
1 lb Ricotta cheese
1/2 c Mozzarella, shredded
2 tb All-purpose flour
2 tb Parsley, fresh, chopped
1/2 ts Basil, dried
1/2 ts Salt
1/4 ts Pepper
2 tb Parmesan,freshly grated
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.
Yields
6 Servings
