Ingredients
1 tube perpared polenta
2 tablespoons grated parmesan cheese
3 large eggs
1 cup part-skim ricotta cheese
1 can (14.5 oz.) Libby's Italian Cut Green Beans, drained
1 can (11 oz.) Libby's Vacuum-packed Whole Kernel Sweet Corn
2 cups shredded Italian cheese
1 tube perpared polenta
2 tablespoons grated parmesan cheese
3 large eggs
1 cup part-skim ricotta cheese
1 can (14.5 oz.) Libby's Italian Cut Green Beans, drained
1 can (11 oz.) Libby's Vacuum-packed Whole Kernel Sweet Corn
2 cups shredded Italian cheese
Instructions
1. Preheat oven to 375°F. Spray sides and bottom of 10-inch spring-form pan with non-stick cooking spray.
2. Unwrap polenta into medium bowl, then add parmesan cheese and smash with fork until blended. Press mixture into bottom of pan and 2 inches up sides to form shell.
3. In large bowl, whisk together eggs and ricotta cheese until blended. Stir green beans, corn, and 1 cup cheese. Spoon mixture on top of polenta then top with remaining shredded cheese. Place pan onto baking sheet.
4. Bake 45 minutes until center is cooked and firm. Let pan cool on wire rack for 10 minutes then remove rim and cut into wedges.
1. Preheat oven to 375°F. Spray sides and bottom of 10-inch spring-form pan with non-stick cooking spray.
2. Unwrap polenta into medium bowl, then add parmesan cheese and smash with fork until blended. Press mixture into bottom of pan and 2 inches up sides to form shell.
3. In large bowl, whisk together eggs and ricotta cheese until blended. Stir green beans, corn, and 1 cup cheese. Spoon mixture on top of polenta then top with remaining shredded cheese. Place pan onto baking sheet.
4. Bake 45 minutes until center is cooked and firm. Let pan cool on wire rack for 10 minutes then remove rim and cut into wedges.
