Baked Mamaliga, It's The Corniest Polenta Recipe - Cooking Index
Baked Mamaliga, It's The Corniest Polenta Recipe - Cooking Index
| 1 3/4 cups | Water | |
| 1 3/4 cups | Milk | |
| 1 cup | Cornmeal polenta | |
| = (medium grind is preferable) | ||
| 3/4 lb | Kashkaval cheese - grated | |
| 1 tablespoon | Unsalted butter | |
| 1 tablespoon | Extra-virgin olive oil - plus | |
| 1 teaspoon | Extra-virgin olive oil | |
| 2 x | Corn - kernels cut off | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
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 half of 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.
This recipe yields 6 side-dish servings.
Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1A14) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.