Move over quiche. This savory ricotta pie in a polenta crust is summer’s answer to the quiche. Lower in fat but full of flavor and fiber, the pie is as delicious for brunch as for dinner. The cornmeal-parmesan crust studded with parsley crisps up nicely like those irresitible parmesan carckers and is totally gluten free. The crust and the filling can be made a day ahead if desired then assembled on the day of baking. The herbed ricotta filling has a rich velvety texture achieved without the addition of cream. We served ours with a spiralized zucchini-tomato salad, recipe follows. A crisp green salad would totally go well with this pie. Add some salsa on the side.
3 Cheese Ricotta Pie in a Polenta Crust
Adapted from Canadian Living Magazine
- 3 c water
- 1 c yellow cornmeal
- 1 t salt
- 1/4 c grated parmesan cheese
- 2 T chopped parsley
- fresh ground pepper to taste
- 2 large eggs
- 1 lb ricotta cheese(low fat or whole milk)
- 1/2 c grated mozzarella, Gruyere or Swiss cheese
- 2 T flour (GF or regular)
- 2 T each chopped parsley and fresh basil
- 1/2 t salt and 1/4 t pepper
- 2 T grated parmesan to sprinkle on top
- To make the crust: In a small saucepan, combine water, cornmeal and salt. Bring to a boil and stir for 2 minutes on high heat. Reduce heat and stir for another 5 minutes until polenta thickens. Remove from heat, add parmesan and parsley. Let cool 15 minutes. Preheat oven to 425F.
- Grease a 9 inch Springform pan with butter. Pat the polenta on the bottom and up the sides. Do not make the bottom any thicker than a regular pie crust would be. Depending how your cornmeal expands during cooking, you may have a bit extra. Bake for 20 minutes at 425 F until polenta is golden and crisp. Cool.
- To make the filling: Preheat the oven to 350 F. Beat the eggs until fluffy and pale yellow. Add the ricotta, mozzarella, parsley, basil, salt and pepper and mix until just combined. Spread evenly in the cooled polenta crust. Sprinkle top with parmesan cheese.
- Bake 20 minutes until filling is set but slightly jiggly.
- Set oven to broil and bake 3-4 more minutes until top is golden. Watch carefully so the pie does not burn. Let cool 5 minutes before removing the sides of the Springform pan.
Spiralized Zucchini Salad with Zesty Dijon and Mustard Dressing
- 4 cups of spiralized zucchini
- 1 c grape tomatoes, halved
- 4 T chopped chives
- dressing: 2 T Dijon Mustard, juice of 1 lemon, 2 T olive oil, salt and pepper to taste
- In the bottom of a large bowl, whisk together the mustard, lemon juice, olive oil. Season to taste with salt and pepper. Toss in the zucchini noodles and the chives to coat.