Ricotta Corn Cakes

By bbarton81

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

Details

Servings 4
Preparation time 20mins
Cooking time 95mins
Adapted from foodnetwork.com

Preparation

Step 1

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.