Baked Mamaliga, It's The Corniest Polenta

By á-174942

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 extra-virgin olive oil plus
• 1 teaspoon extra-virgin olive oil
• 2 ears corn kernels cut off
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 6

Preparation

Step 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 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.