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:
Filling:
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
