Recipe - Three-Cheese Polenta Pie

CRUST
3 cup Water
1 cup Cornmeal
One half teaspoon Salt
2 tablespoon Parmesan,freshly grated
pn Nutmeg

FILLING
2 Eggs
1 pound Ricotta cheese
One half cup Mozzarella, shredded
2 tablespoon Allpurpose flour
2 tablespoon Parsley, fresh, chopped
One half teaspoon Basil, dried
One half teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon 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 mediumlow;
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 9inch 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.