- 1 3/4 cups fresh ricotta
- 3/4 cup granulated sugar
- 1/2 tablespoons ground cinnamon
- 1/2 cup pine nuts, toasted
- 1/4 cup raisins, plumped in 1/4 to 1/2 cup white wine for 15 minutes, then drained
- 2 cups cornmeal flour (polenta)
- 2 tablespoon butter
Preheat the oven to 310 degrees F.
Place the ricotta in a large mixing bowl. Bit by bit; add 1 cup water, mixing well with a wooden spoon after each addition. When the ricotta is loose and creamy, add the sugar, cinnamon, pine nuts and raisins. Stir until the mixture is homogenous. As you stir, add the cornmeal flour bit by bit until completely incorporated.
Use 1 tablespoon butter to lightly grease a 9-inch baking pan. Pour the ricotta mixture into the pan and use the back of the wooden spoon to level the top of the filling. Dab the remaining butter across the top of the ricotta mixture. Bake until firm and golden brown, about 40 minutes. Serve immediately, cut into "pizza slices."