Corn Vegetable Pie
Description
It often happens that the most delicious dishes are the simplest to prepare, and this pie is no exception! It's somewhat similar to a tortilla, but denser, and instead of beaten eggs, you need to use corn flour. It is corn flour that makes this pie healthy, as it contains a lot of fiber. For making the dough, I recommend using sour cream of medium or high fat content—this will make the dough denser and more filling. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Mix the finely ground cornmeal with water and sour cream until smooth. Place the mixture over the lowest heat and cook until thickened, stirring constantly.
- 2
Step 2
Remove the pot from the heat and let it cool. Rinse the broccoli under running water and cut into small pieces. Slice the carrot and bell pepper the same way.
- 3
Step 3
Sauté the vegetables in a small amount of vegetable oil, covered, stirring occasionally. Let the filling cool. Add eggs and salt to the saucepan with the flour mixture and mix until smooth.
- 4
Step 4
Add the cooled vegetables, grated Parmesan, and mix again. Transfer the mixture to a baking dish greased with vegetable oil.
- 5
Step 5
Bake for 30 minutes in a preheated oven at 180 degrees. Let the cake cool in the pan, then transfer it to a serving plate.