Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 300 degrees. Place a heavy baking sheet on the lower rack of the oven and butter a 2 quart souffle or shallow baking dish. Sprinkle it with the bread crumbs and turn the dish so that the breadcrumbs coat the sides evenly. Discard any excess crumbs and set the dish aside. In a food processor, combine the corn and the milk and process for 10 to 15 seconds, until reduced to a puree with some texture. Transfer the mixture to a large bowl and set aside while you cook the polenta. In a small sauce pan, bring the water to a boil and cook the instant polenta according to the package instructions (you should have 1 cup of cooked polenta). Let the polenta cool for about 5 minutes, stirring to help it cool faster, then stir it into the corn mixture. Stir in the eggs one at a time and add the sugar, salt, pepper, and cilantro. Pour the mixture into the prepared dish and bake on the baking sheet until firmly set in the center and beginning to brown around the edges, about 50 to 60 minutes. Either serve from the dish or unmold carefully onto a serving dish.

IDEAS YOU'LL LOVE

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Mom's Chocolate Pudding

Recipe courtesy of Food Network Kitchen

Baked Banana Pudding

Recipe courtesy of Alton Brown

Double Chocolate Bread Pudding with Bourbon Whipped Cream

Recipe courtesy of Sunny Anderson

Corned Beef Hash

Recipe courtesy of Jay Hajj

Fresh Corn Salad

Recipe courtesy of Ina Garten

Corn and Green Chile Chowder

Panettone Bread Pudding with Amaretto Sauce

Recipe courtesy of Giada De Laurentiis

Avocado and Grilled Corn Salad with Green Goddess Dressing

Recipe courtesy of Food Network

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking