Title: Three Cheese Polenta Pie - Canadian Living Mar
Categories: Vegetarian Entree Canadian Pie
Yield: 6 Servings
| 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.
Per serving without sauce: about 300 calories
17 g protein
16 g fat
23 g carbohydrate
excellent source calcium