1 Cup Long Grain Rice 6 – 8 Tbs Olive Oil 1 Medium Onion – finely chopped 1 Tbs Corn Meal or Polenta | 3 Eggs – large ½ Cup Parmesan Cheese – grated Freshly Ground Black Pepper Salt – to taste |
Bring 2 cups of salted water to a boil and add the rice. Stir once, cover and reduce the heat to low. Cook until rice is tender, approximately 20 minutes. Set aside to cool. In the meantime, heat 2 Tbs of the oil in a small skillet over medium heat, add the onions and cook until golden, about 7 or 8 minutes. Let cool. Preheat oven to 450°. Grease an 8” X 8” baking dish with some olive oil and then evenly coat the bottom and sides with the cornmeal or polenta. Beat 2 eggs in a medium bowl. Add the onions, 4 Tbs of the olive oil and all but one Tbs of the cheese. Mix well. Fluff the cooled rice with a fork and fold into the cheese mixture. Taste for salt and pepper. Transfer to prepared dish and smooth the top. Beat the remaining eggs in a small bowl with 2 tsp of water, remaining oil and 1 Tbs of cheese. Mix well and pour over rice. Bake for 5 minutes and then reduce heat to 350° and continue baking for about 30 minutes or until the Torta is golden brown and is set in the center. Set aside to cool and serve at room temperature.
BUON MANGIATA!
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