Ricotta Corn Cakes: Torta Gialla

Name: Ricotta Corn Cakes: Torta Gialla
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 355 milliliters corn flour; 355 milliliters corn kernels; 3 Tbsps extra-virgin olive oil; 3 onions, finely chopped; 237 milliliters ricotta; 4 servings Salt and pepper; 0 liters skim milk; 2 tomatoes, peeled and roughly chopped; 1 Tbsps unsalted butter

Ricotta Corn Cakes: Torta Gialla might be just the main course you are searching for. This recipe makes 4 servings with 485 calories, 16g of protein, and 23g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of ricotta, salt and pepper, tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the corn flour you could follow this main course with the Corn Cookies as a dessert. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Onion

Equipment you will use

Frying Pan

Add the tomatoes and cook until the tomatoes break down and exude their juices, about 10 minutes.

Ingredients you will need

Tomato

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.

Ingredients you will need

Baking Powder