-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