Recipe courtesy of Mario Batali
Show: Molto Mario
Total:
1 hr 35 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 425 degrees F.

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. Add the tomatoes and cook until the tomatoes break down and exude their juices, about 10 minutes. 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. Bake for 1 hour.

IDEAS YOU'LL LOVE

Strawberry Love Cake

Recipe courtesy of Valerie Bertinelli

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Eggplant Ricotta Bites

Recipe courtesy of Food Network Kitchen

Fresh Peach Cake

Recipe courtesy of Ina Garten

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Carrot Cake

Recipe courtesy of Food Network Kitchen

Corn and Green Chile Chowder

Chocolate and Vanilla Checkered Flag Cake

Recipe courtesy of Nancy Fuller

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking