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Suggest a better descriptionCrust: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.
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 307 | ||
Calories from Fat: 157 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 387.7mg | 119 % | |
Sodium 362.8mg | 13 % | |
Potassium 250.1mg | 7 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 12.3g | ||
Protein 24.4g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 307
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