El Paso Polenta Pie


Serves 4

1 tube cooked, prepared polenta
2 tbsp grated parmesan cheese
2 tsp extra virgin olive oil
1⁄2 c chopped onion
1 c (15 oz.) black beans (rinsed and drained)
3 large eggs
1 c part skim ricotta cheese
1⁄2 c packaged shredded blended mexican cheese
1 can (4.5 oz.) diced green chilies

Preheat oven to 375 degrees. Spray sides and bottom of a 10-inch spring form pan with non-stick cooking spray.

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 side to form a shell.

In large skillet, heat oil over medium then sauté onion and Libby's® Whole Kernel Sweet Corn for 5 minutes.

Meanwhile, in large bowl whisk together eggs and ricotta cheese until blended. Stir in black beans, 1 cup shredded cheese, green chilies and sautéed corn mixture. Spoon mixture on top of polenta then top with remaining shredded cheese. Place pan onto baking sheet and bake in center of oven until golden and set about 45 minutes. Let pan cool on wire rack for 5 minutes then remove rim and cut into wedges.

 Serving suggestions: Chopped cooked chicken or ham can be added to the filling part of this recipe, if desired