Three-Cheese Polenta Pie

Author: Canadian Living

With its bright yellow crust, creamy herb and cheese filling and chunky tomato topping, this eye-catching plate is an ideal vegetarian lunch, brunch or supper. For even lower fat content, choose part-skim mozzarella and low-fat ricotta.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 1993

Ingredients

Crust:
  • 3 cups water
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 pinch nutmeg
Filling:
  • 2 eggs
  • 1 lb ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons freshly grated Parmesan cheese

Method

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 about 10 minutes or until grains are completely softened.

Remove from heat; stir in Parmesan and nutmeg. Turn into greased 9-inch (23 cm) pie plate. With dampened hands, pat evenly over bottom and up side of plate to rim. Bake in 425°F (220°C) oven for about 25 minutes or until crisped.

Filling: Meanwhile, in bowl, beat eggs; beat in ricotta and mozzarella, flour, parsley, basil, salt and pepper until smooth. Spread evenly over crust; sprinkle with Parmesan.

Bake in 350°F (180°C) oven for 20 to 25 minutes or until filling is set. Broil for 2 to 3 minutes or until golden. Serve in wedges with Quick Chunky Tomato Sauce.

Nutritional facts Per serving, about:

  • Sodium 590 mg
  • Protein 17 g
  • Calories 300.0
  • Cholesterol 122 mg
  • Total carbohydrate 23 g
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Three-Cheese Polenta Pie

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