Recipe courtesy of Wayne Harley Brachman
Baked Mamaliga, It's the Corniest Polenta
- Yield: Serves 6 as a side dish
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 445
- Total Fat
- 27
- Saturated Fat
- 14
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 19
- Cholesterol
- 70
- Sodium
- 612
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
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
- 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.