INGREDIENTS

INSTRUCTIONS

Preheat the oven to 300 degrees. Place a heavy baking sheet on the
lower rack of the oven and butter a 2-quart souffle or shallow baking
dish. Sprinkle it with the bread crumbs and turn the dish so that the
breadcrumbs coat the sides evenly. Discard any excess crumbs and set
the dish aside. In a food processor, combine the corn and the milk
and process for 10 to 15 seconds, until reduced to a puree with some
texture. Transfer the mixture to a large bowl and set aside while you
cook the polenta. In a small sauce pan, bring the water to a boil and
cook the instant polenta according to the package instructions (you
should have 1 cup of cooked polenta). Let the polenta cool for about
5 minutes, stirring to help it cool faster, then stir it into the
corn mixture. Stir in the eggs one at a time and add the sugar, salt,
pepper, and cilantro. Pour the mixture into the prepared dish and
bake on the baking sheet until firmly set in the center and beginning
to brown around the edges, about 50 to 60 minutes. Either serve from
the dish or unmold carefully onto a serving dish. This recipe yields 8
servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6260 broadcast
04-21-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-21-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Coincidence is when God chooses to remain anonymous.”