El Paso Polenta Pie

Summary

Yield8
Source

my creation

Prep Time1 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.