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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.