Mixed Corn Tort

Name: Mixed Corn Tort
Yield: 8
Ingredients: 3 cans of green corn; 3 cups (American) of milk; Salt to taste; 3 tablespoons of wheat flour; 2 cans of cream with serum; 500g cooked chicken shredded; 1 cup (American) of ricotta cheese; 200g diced prosciutto; 300g diced mozzarella; 200g grated Parmesan cheese; 1 small package of shredded cassava

1
3 cans of green corn
2
3 cups (American) of milk
3
Salt to taste
4
3 tablespoons of wheat flour
5
2 cans of cream with serum
6
500g cooked chicken shredded
7
1 cup (American) of ricotta cheese
8
200g diced prosciutto
9
300g diced mozzarella
10
200g grated Parmesan cheese
11
1 small package of shredded cassava

Ingredients

1
3 cans of green corn
2
3 cups (American) of milk
3
Salt to taste
4
3 tablespoons of wheat flour
5
2 cans of cream with serum
6
500g cooked chicken shredded
7
1 cup (American) of ricotta cheese
8
200g diced prosciutto
9
300g diced mozzarella
10
200g grated Parmesan cheese
11
1 small package of shredded cassava

Directions

1
Preheat the oven to medium temperature
2
Place the cornmeal in a blender and add milk, salt, and flour
3
Blend until smooth
4
Transfer the mixture to a pan and cook over low heat, stirring constantly, until thickened
5
Remove from heat and add cream with serum
6
Mix well and pour into a deep refrigerator
7
Distribute a layer of chicken and top with a layer of ricotta cheese
8
Next, cover with layers of prosciutto and mozzarella
9
Finally, sprinkle with grated Parmesan cheese
10
Bake in the oven for 20 minutes
11
Remove, sprinkle with cassava, and serve immediately