Baked Mamaliga, It's the Corniest Polenta

Courtesy of Wayne Harley Brachman
TOTAL TIME: 25 min
Prep: 5 min
Inactive Prep: --
Cook: 20 min
YIELD: Serves 6 as a side dish
LEVEL: --

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
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Directions

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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