El Paso Polenta Pie
An inexpensive all in 1 Mexican style deep main dish pie. Chopped cooked chicken or ham can be added to the filling part of this recipe if desired.
Preheat oven to 375o F. Spray the sides and bottom of a 10-inch spring form pan with non-stick cooking spray.
Unwrap the polenta into a medium bowl then add the parmesan cheese and smash with fork until blended. Press mixture into the bottom of the pan and 2 inches up the sided to form a shell.
In a large skillet, heat oil over medium then sauté the onion and corn for 5 minutes.
Meanwhile, in a large bowl whisk together the eggs and ricotta cheese until blended. Stir in black beans, 1 cup shredded cheese, green chilies and the sautéed corn mixture. Spoon mixture on top of polenta then top with remaining shredded cheese. Place pan onto a baking sheet and bake in the center of the oven until golden and set about 45 minutes. Let pan cool on wire rack for 5 minutes then remove rim and cut into wedges.