Corn and Polenta Bake

By mirelsonp

Ingredients

• 4 ears of fresh corn or 2 cups frozen corn
• 2 Tbsp cooking oil
• 1 cup chopped green sweet pepper
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 tsp coarsely ground black pepper
• 2 16-oz tubes refrigerated cooked polenta
• 6 eggs, slightly beaten
• 1 Tbsp stone-ground mustard or Dijon-style mustard
• 1 tsp sugar
• 3/4 tsp salt
• 1 1/2 cups soft bread crumbs (2 slices)
• 2 Tbsp butter, melted

Details

Servings 12

Preparation

Step 1

Lightly grease a 2-quart rectangular baking dish; set aside. If using fresh corn, cut kernels from ears (you should have about 2 cups). In a large saucepan, heat oil. cook corn, sweet pepper, onion, garlic, and black pepper in hot oil 5 minutes or just until tender.

Crumble the polenta (you should have about 7 cups); set aside. In a large bowl, combine eggs, mustard, sugar, and salt. Stir in the cooked vegetable mixture and the crumbled polenta. spoon mixture into the prepared dish.

In a small bowl, combine bread crumbs and melted butter. sprinkle over top of polenta mixture. Bake in a 325 degree oven about 50 minutes or until knife inserted near the center comes out clean.