Sandyj
Sous Chef
Albanian Cornmeal Pie
Unsalted butter, for greasing pan
1-1/2 (375ml) cups yellow cornmeal
12 (335g) ounces small-curd cottage cheese
4 eggs, lightly beaten
1 bunch scallions (6-9) (spring onions) chopped (about cup)
1/4 cup (+-60ml) (1/2 stick) melted unsalted butter (or olive oil)
3/4 (2.5ml) teaspoon dried thyme
1/4 teaspoon salt
4 ounces (110 g) crumbled feta cheese
Heat oven to 400F (200C) degrees.
Butter a 9-inch (23cm) pie plate.
In a medium bowl, stir together the cornmeal, cottage cheese, eggs, scallions, melted butter, thyme, and salt. Scrape into prepared pie plate and spread evenly. Sprinkle the feta over the top.
Bake in until golden brown, set, and slightly puffed, about 45 minutes. Let stand 15 minutes, then serve warm.
Serving tips: This makes a satisfying main course with a green salad or juicy ripe tomatoes, sliced and seasoned with coarsely ground black pepper and a drizzle of olive oil. Or cut into wedges and serve as you would cornbread, with soups, stews, roasts, egg dishes, or wherever an assertively flavored bread would work. Use leftovers together with smoked ham or thinly sliced sausage to make small sandwiches.
I've made this once or twice before, and was trying to think of something meatless to make for tonight. It's actually very easy. -Sandyj
Unsalted butter, for greasing pan
1-1/2 (375ml) cups yellow cornmeal
12 (335g) ounces small-curd cottage cheese
4 eggs, lightly beaten
1 bunch scallions (6-9) (spring onions) chopped (about cup)
1/4 cup (+-60ml) (1/2 stick) melted unsalted butter (or olive oil)
3/4 (2.5ml) teaspoon dried thyme
1/4 teaspoon salt
4 ounces (110 g) crumbled feta cheese
Heat oven to 400F (200C) degrees.
Butter a 9-inch (23cm) pie plate.
In a medium bowl, stir together the cornmeal, cottage cheese, eggs, scallions, melted butter, thyme, and salt. Scrape into prepared pie plate and spread evenly. Sprinkle the feta over the top.
Bake in until golden brown, set, and slightly puffed, about 45 minutes. Let stand 15 minutes, then serve warm.
Serving tips: This makes a satisfying main course with a green salad or juicy ripe tomatoes, sliced and seasoned with coarsely ground black pepper and a drizzle of olive oil. Or cut into wedges and serve as you would cornbread, with soups, stews, roasts, egg dishes, or wherever an assertively flavored bread would work. Use leftovers together with smoked ham or thinly sliced sausage to make small sandwiches.
I've made this once or twice before, and was trying to think of something meatless to make for tonight. It's actually very easy. -Sandyj
