Recipe courtesy of Wayne Harley Brachman

Baked Mamaliga, It's the Corniest Polenta

  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: Serves 6 as a side dish
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1 3/4 cups water

1 3/4 cups milk

1 cup cornmeal polenta (medium grind is preferable)

3/4 pound kashkaval cheese, grated

1 tablespoon unsalted butter

1 tablespoon plus 1 teaspoon extra virgin olive oil

2 ears corn, kernels cut off

Salt and pepper


  1. Bring the water and milk to a boil. Add the cornmeal and turn down to a simmer. Continually whisk for 4 minutes until smooth. Stir in 1/2 the cheese, the butter, 1 tablespoon of the olive oil, the fresh corn and seasoning until the cheese has melted. Grease a casserole with the remaining teaspoon of olive oil and pour in the corn mixture. Top with the remaining cheese and bake in a preheated 400 degree oven until all cheese is melted and browned on top. To serve, cut with dental floss.
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