Italian-American Dish



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.




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