Tested till perfect Three-Cheese Polenta Pie

Three-Cheese Polenta Pie

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 1993

  • rating starrating starrating starrating starrating star
  • Portion size 6



  • 3 cups 3cupswater
  • 1 cup 1cupcornmeal
  • 1/2 tsp 1/2tspsalt
  • 2 tbsp 2tbspfreshly grated Parmesan cheese
  • 1 pinch 1pinchnutmeg


  • 2 2eggeggs
  • 1 lb 1lbricotta cheese
  • 1/2 cup 1/2cupshredded mozzarella cheese
  • 2 tbsp 2tbspall-purpose flour
  • 2 tbsp 2tbspchopped fresh parsley
  • 1/2 tsp 1/2tspdried basil
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 tbsp 2tbspfreshly grated Parmesan cheese
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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 Information Per serving, about:

cal 300 pro 17g fat 16g carb 23g
sodium 590mg chol 122mg
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