Three-Cheese Polenta Pie

Three-Cheese Polenta Pie (Adapted from Canadian Living)

For the crust

1 1/2 cups vegetable broth
1 1/2 cups water
1 cup dry cornmeal
1/2 teaspoon salt
2 tablespoons fresh grated Parmesan cheese
1/8 teaspoon fresh grated nutmeg

For the filling

1 pound ricotta cheese
2 large eggs
2 ounces shredded mozzarella cheese
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 tsp fresh ground black pepper pepper
2 tablespoons fresh grated Parmesan cheese

To prepare the crust

Preheat oven to 425

In large saucepan, add broth, water, cornmeal and salt - bring to a boil over high heat, whisking constantly, until the mixture thickens. Reduce heat and cook, stirring constantly, until the cornmeal grains have softened, about 10 to 20 minutes. Remove from the heat and stir in Parmesan and nutmeg.

Scoop the mixture into a 9" pie plate lightly coated with nonstick spray. Lightly wet your hands and evenly pat the mixture over the bottom and up side of the pie plate. Bake until golden and crisp, about 25 minutes. Remove from the oven and set aside - reduce heat to 350.

For the filling

In a medium bowl, whisk together ricotta and eggs. Whisk in mozzarella, flour, parsley, basil, salt and pepper until smooth. Scoop the mixture into the crust and spread evenly - sprinkle the top with the Parmesan.

Bake until the filling set set, about 25 to 30 minutes - turn on the broiler and continue to cook just until the top is golden, about 2 to 5 more minutes.

Makes about 4 to 6 servings.

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