Recipe courtesy of Wayne Harley Brachman
25 min
5 min
20 min
Serves 6 as a side dish


  • 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


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.

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