El Paso Polenta Pie
Summary
| Yield | |
|---|---|
| Source | my creation |
| Prep Time | 1 hour |
Description
An inexpensive all in 1 Mexican style deep main dish pie
Ingredients
- 1 oz tube cooked plastic wrapped prepared polenta
- 2 T grated parmesan cheese
- 2 t extra virgin olive oil
- 1⁄2 c Chopped onion
- 1 c libby's naturals whole kernel sweet corn, drained
- 1 c libby's canned black beans, rinsed and drained
- 3 large eggs
- 1 c part skim ricotta cheese
- 1⁄2 c packaged shredded blended mexican cheese
- 1 cn 4.5 ounce diced green chilies
Instructions
1. Preheat oven to 375F. Spray the sides and bottom of a 10-inch springform pan with non-stick cooking spray.
2. 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.
3. In a large skillet heat oil over medium then saute the onion and corn for 5 minutes.
4. 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 sauted corn mixture. Spoon mixture on top of polenta then top with remaining shredded cheese. Place springform pan onto a baking sheet and bake in the center of the oven until golden and set about 45 minutes. Let springform pan cool on wire rack for 5 minutes then remove rim and cut into wedges.
Notes
Chopped cooked chicken or ham can be added to the filling part of this recipe if desired.
