Baked Mamaliga, It's the Corniest Polenta |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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 plus 1 teaspoon extra virgin olive oil |
2 ears corn, kernels cut off |
salt and pepper |
Directions:
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 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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