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Ingredients Jump to Instructions ↓

  1. --CRUST--

  2. 3 c Water

  3. 1 c Cornmeal

  4. pn Nutmeg

  5. --FILLING--

  6. 2 Eggs

  7. 1 lb Ricotta cheese

  8. 1/2 c Mozzarella, shredded

  9. 2 tb All-purpose flour

  10. 2 tb Parsley, fresh, chopped

  11. 1/2 ts Basil, dried

  12. 1/2 ts Salt

  13. 1/4 ts Pepper

  14. 2 tb Parmesan,freshly grated

  15. 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

  16. 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

  17. 350j F. oven for 25 minutes or until filling is set. Broil for 3 - 2 minutes or until golden. Serve in Wedges with Quick Chunky Tomato Sauce.

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