Millican Farms

Serves 8 as a side dish

1. 2 pounds summer squash, coarsely grated about 8 cups
2. 2 teaspoons kosher salt
3. 1/3 cup plus 1 1/2 teaspoons extra-virgin olive oil
4. 1/2 cup yellow cornmeal
5. 1/2 medium yellow onion, minced
6. 4 ounces feta cheese, crumbled
7. 1/4 cup mint leaves, finely chopped (or maybe basil)
8. 2 large eggs, lightly beaten
9. 1/4 teaspoon ground pepper
10. 3 tablespoons dry bread crumbs

In a strainer set over a bowl, toss the squash with the salt and let drain for 30 minutes.

Preheat oven to 400 degrees.  Squeeze squash dry and transfer to a bowl.  Add 1/3 cup of olive oil, cornmeal, onion, feta, mint, eggs, and pepper.  Mix together until evenly blended. Pat mixture into a 9 x 13 glass baking dish.  Sprinkle with breadcrumbs and drizzle remaining olive oil over top.

Bake for 10 minutes, reduce oven to 375, and contine to bake for 30 minutes.  Remove and let stand 15 minutes before serving.  Cut pie into 8 squares and serve warm or at room temperature.

Enjoy and Bon Appetit! – Chef Diane