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
Save Recipe

Ingredients

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

Directions

  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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Polenta

Sauteed Polenta Triangles

Blue Cheese Polenta Fries

Country Cornsticks