Ricotta Corn Cakes

Ricotta Corn Cakes
Adapted from foodnetwork.com
Ricotta Corn Cakes

PREP TIME

20

minutes

TOTAL TIME

95

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

95

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 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

Directions

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.

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