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
Notes
Chopped cooked chicken or ham can be added to the filling part of this recipe if desired.
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.
