Ricotta Corn Cakes: Torta Gialla

• 3 tablespoons extra-virgin olive oil
• 3 onions, finely chopped
• Salt and pepper
• 2 tomatoes, peeled and roughly chopped
• 1 1/2 cups corn flour
• 1 1/2 cups corn kernels
• 1 cup ricotta
• 1/4 liter skim milk
• 1 tablespoon baking powder
• 1/2 tablespoon unsalted butter

1. Preheat the oven to 425 degrees F.
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. Cook until the onion is softened and golden brown, about 5 minutes.
4. Add the tomatoes and cook until the tomatoes break down and exude their juices, about 10 minutes.
5. Remove from the heat.
6. In a large bowl, combine the corn flour, corn kernels, ricotta, skim milk, baking powder, and tomato sauce and stir well.
7. Grease a casserole with the butter and turn the mixture into the casserole.
8. Bake for 1 hour.

extravirgin olive oil, onions, salt, tomatoes, corn flour, corn kernels, ricotta, milk, baking powder, unsalted butter

Taken from www.foodnetwork.com/recipes/mario-batali/ricotta-corn-cakes-torta-gialla-recipe.html (may not work)