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Categories:
extra-virgin olive oil onions salt tomatoes corn flour corn kernels Ricotta milk baking powder unsalted butter
Viewed: 10 - Published at: 7 years agoIngredients
- 3 tablespoons extra-virgin olive oil
- 3 onions, finely chopped
- Salt and pepper
- 2 tomatoes, peeled and roughly chopped
- 1 1/2 cups corn flour
- 1 1/2 cups corn kernels
- 1 cup ricotta
- 1/4 liter skim milk
- 1 tablespoon baking powder
- 1/2 tablespoon unsalted butter
Method
- Preheat the oven to 425 degrees F.
- In a 12 to 14-inch saute pan, heat the olive oil over high heat and add the onion and salt and pepper, to taste.
- Cook until the onion is softened and golden brown, about 5 minutes.
- Add the tomatoes and cook until the tomatoes break down and exude their juices, about 10 minutes.
- Remove from the heat.
- In a large bowl, combine the corn flour, corn kernels, ricotta, skim milk, baking powder, and tomato sauce and stir well.
- Grease a casserole with the butter and turn the mixture into the casserole.
- Bake for 1 hour.
