-=> Janis Kracht wrote to RUTH H******* <=-

 JK> Hi Ruth,

 JK> Hope all is doing well over there.. I'm desperately trying to catch up
 JK> in here, and probably missed a ton of updates for folks.. :(

 > Speaking of which...have you ever heard of an Italian dessert made of corn
 > meal, ricotta, sugar, and vanilla? I made something out of a tub of ricotta
 > that needed using, and a cornbread mix.  I swear I ran into something
 > similar in mentions of Italian food somewhere along the line.  It tastes
 > good, but it's rather solid.

 JK> I've made cornmeal ricotta pudding with fits the bill.. it's really
 JK> good.  I haven't made it in a while because of my daughter's food
 JK> allergies, but when I know it's safe and only Ron, my son and I will be
 JK> around, I make this 

 JK> Here's one recipe I found at
 JK> http://www.gracefoods.com/recipe-a-z/recipe/1630-cornmeal-pudding

 JK> This recipe looks like it makes a -lot-.  I'll try to find my own
 JK> recipe for this kind of desert, I'm pretty sure I have it here
 JK> "somewhere" but at first glance it didn't show up in my typed recipes,
 JK> etc.

Here is a much simpler one:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ricotta Corn Pudding
 Categories: Cheese, Puddings, Cheese, Dairy, Citrus
      Yield: 8 servings

      1 lb Fresh ricotta cheese *
      4 tb Dairy sour cream
      4 tb Sugar
      1 ts Salt
      4    Extra large eggs; room temp
           - separated
           +=OR=+
      5 lg Eggs; room temp, separated
      8 tb Fine cornmeal
      2 tb All-purpose flour
           Zest of 1 lemon

  Preheat the oven to 350°F/175°C. Butter an 8" by 8"
  casserole or glass baking dish.

  Separate the eggs

  Beat the egg whites with a pinch of salt till soft peaks
  forms, slowly add sugar and continue beating until stiff
  and shiny.

  In a mixing bowl stir egg yolks, ricotta, sour cream,
  lemon zest and salt.

  Mix together the cornmeal and flour till well combined and
  incorporate into the ricotta mixture.

  Gradually fold in the beaten egg whites.

  Transfer the batter to the baking dish, smooth the top.

  Bake for 30 to 40 minutes depending on the oven.

  It comes out puffed and golden brown almost like a
  souffl¤. Serve hot or room temperature.

  * Ricotta in this Corn Pudding may be substitute with any
  soft and smooth cheese (Farmer's, goat, Mascarpone).

  RECIPE FROM: http://food52.com

  Uncle Dirty Dave's Archives

MMMMM

... Mashed potatoes with skim milk is like a sports car with an automatic.

--- BBBS/Li6 v4.10 Dada-2