Baked Mamaliga, It's the Corniest Polenta
cheese, milk, corn, butter
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 for Baked Mamaliga, It's the Corniest Polenta Recipe
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.
Read the full directions on Food Network
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Servings
Serves 6 as a side dish
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