Ricotta Corn Cakes: Torta Gialla

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   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.

3. 3

   Cook until the onion is softened and golden brown, about 5 minutes.

4. 4

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

5. 5

   Remove from the heat.

6. 6

   In a large bowl, combine the corn flour, corn kernels, ricotta, skim milk, baking powder, and tomato sauce and stir well.

7. 7

   Grease a casserole with the butter and turn the mixture into the casserole.

8. 8

   Bake for 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.