Another unusual recipe from David Ricketts, author of Home Cooking Around the World. Imagine a frittata or a crustless quiche crossed with a skillet corn bread. Yup, it is kinda odd, but also quite tasty. And possibly something you might put on your Thanksgiving table?
Although I usually avoid grains, this recipe happened to call to me. Maybe it was the large container of cottage cheese in the fridge that was threatening to go bad if I didn't do something with it and PRONTO. (I only used half so you may soon be subjected to another recipe featuring cottage cheese!) Due to the extra eggs and cottage cheese, this dish is quite high in protein. Although it is called a "pie", I'm afraid that is a bit of a misnomer. It is only pie-shaped.
When first taken out of the oven, this dish was quite moist and tasty, although the feta made it pretty darn salty. Not a downside exactly, but a little strange. However, after a few days in the fridge, the cornmeal pie became very dry. This can be somewhat ameliorated by warming it up again in the microwave, but the dish is really best when first baked.
Ingredients:
Butter, for greasing the pan
1 and 1/2 cups yellow cornmeal
12 ounces small curd cottage cheese
4 eggs, beaten
1 bunch scallions, about 4-5, chopped
1/4 cup melted butter
3/4 teas. dried thyme
4 ounces crumbled feta
Heat oven to 400F. Butter a 9 inch pie place or oven proof skillet.
In large bowl, stir together all ingredients except for feta. Pour batter into prepared pan and sprinkle feta over the top.
Bake at 400F for about 45 minutes or until puffy and golden brown. Remove from oven and let stand 15 minutes. Serve warm. Great for breakfast, brunch, lunch or dinner.
Although I usually avoid grains, this recipe happened to call to me. Maybe it was the large container of cottage cheese in the fridge that was threatening to go bad if I didn't do something with it and PRONTO. (I only used half so you may soon be subjected to another recipe featuring cottage cheese!) Due to the extra eggs and cottage cheese, this dish is quite high in protein. Although it is called a "pie", I'm afraid that is a bit of a misnomer. It is only pie-shaped.
When first taken out of the oven, this dish was quite moist and tasty, although the feta made it pretty darn salty. Not a downside exactly, but a little strange. However, after a few days in the fridge, the cornmeal pie became very dry. This can be somewhat ameliorated by warming it up again in the microwave, but the dish is really best when first baked.
Ingredients:
Butter, for greasing the pan
1 and 1/2 cups yellow cornmeal
12 ounces small curd cottage cheese
4 eggs, beaten
1 bunch scallions, about 4-5, chopped
1/4 cup melted butter
3/4 teas. dried thyme
4 ounces crumbled feta
Heat oven to 400F. Butter a 9 inch pie place or oven proof skillet.
In large bowl, stir together all ingredients except for feta. Pour batter into prepared pan and sprinkle feta over the top.
Bake at 400F for about 45 minutes or until puffy and golden brown. Remove from oven and let stand 15 minutes. Serve warm. Great for breakfast, brunch, lunch or dinner.
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