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 abut 10 minutes, or until grains are completely softenend. Remove from heat; stir in parmesan and nutmeg. Turn cornmeal mixture into greased 9-inch 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. Posted to MM-Recipes Digest V4 #273 by "John Weber"
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|Serving Size: 1 Serving (242g)|
|Recipe Makes: 6|
|Calories from Fat: 152 (51%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||22 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 384.6mg||118 %|
|Sodium 356mg||12 %|
|Potassium 253.3mg||7 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 12.2g|
|Protein 23.5g||34 %|
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Calories per serving: 298
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