• 2 tbsp (30 mL) canola oil
  • 1/2 cup (125 mL) cornmeal
  • 1 cup (250 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) each, garlic powder and dried oregano leaves
  • 2 large eggs



  • 2/3 cup (150 mL) local milk
  • 1 cup (250 mL) Canadian mascarpone cheese
  • 1 cup (250 mL) cooked and chopped rapini
  • 1 local sausage, cooked and sliced
  • 3/4 cup (175 mL) crumbled Canadian blue cheese
  • 1/2 cup (125 mL) thinly sliced red onion
  • 1 tsp (5 mL) hot pepper flakes (optional)



  • Drizzle oil in large, cast iron skillet to coat, then sprinkle cornmeal all over and place in cold oven. Preheat oven to 400°F (200°C).
  • In a blender, combine flour, baking powder, salt, garlic powder, oregano, eggs and milk. Blend for about 2 minutes on medium until smooth. Once oven reaches temperature, remove skillet with oven mitts, pour batter into skillet and return to oven. Bake for about 15 minutes or until golden brown.
  • Spread mascarpone over base and sprinkle with rapini, sausage, blue cheese and onion. Return to oven and bake for 5 minutes or until cheese melts. Sprinkle with hot pepper flakes, if using, before serving.

Tips:  A 10 or 12 inch (25 or 20 cm) cast iron skillet will work for this recipe. You can whisk the batter together if you do not have a blender.



1/6th recipe 
Calories 520
Fat 36 g
Saturated Fat 17 g
Trans Fat 0.4 g
Cholesterol 140 mg
Sodium 960 mg
Carbohydrates 34 g
Fibre 2 g
Sugars 7 g
Protein 16 g


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