Baked Mamaliga, It's the Corniest Polenta

Name: Baked Mamaliga, It's the Corniest Polenta
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: Serves 6 as a side dish
Cuisine: italian
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

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Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: Serves 6 as a side dish

Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: Serves 6 as a side dish

Ingredients

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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

Directions

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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Baked Mamaliga, It's the Corniest Polenta

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