- 6
0/5
(0 Votes)
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
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.
You'll also love
-
Ragusa Shepherd's Pasta - {Fusilli... 0/5 (0 Votes) -
Preserved Zucchini - {Zucchine... 0/5 (0 Votes)
You'll also love
-
Corned Beef In Bourbon-Brown Sugar... 0/5 (0 Votes)