| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Italian | Cheese, Side dishes, Vegetables | 1 | Servings |
INGREDIENTS
| 3 | c | Water |
| 3 | c | Milk |
| 1 | t | Salt |
| 2 | c | Polenta, Italian |
| Cornmeal), Cornmeal | ||
| 8 | oz | Can |
| 1/2 | c | Grated Parmesan cheese |
| 1 | Egg yolk, slightly beaten | |
| 1/4 | c | Additional grated Parmesan |
| Cheese | ||
| Creamed corn |
INSTRUCTIONS
In a heavy pan, bring milk, water and salt to a boil. Turn heat to simmer and gradually add polenta, stirring constantly. When polenta is thick, turn heat very low, partrially cover and let simmer for about 2 hours, stirring occasionally. 2. Add the creamed corn, butter and cheese and stir. The polenta should be very stiff. 3. Preheat oven to about 250 degree. Shape on an oven-proof, well-buttered serving dish. (This can all be done the day before. Just cover well and keep in fridge.) 4. ABOUT AN HOUR BEFORE DINNER, take the polenta out of the fridge......brush it with egg yolk and sprinkle with the parmesan cheese. 5. Place in the oven and bake for one hour. If it hasn't browned on the outside...stick under broiler for a few minutes. Serve in the dish you baked it in. You can buy polenta at the Supers that is much quicker to cook......and pretty good. Any leftovers get fried in butter for breakfast the next day. Recipe By : RUBYdakoda File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2527
Calories From Fat: 1410
Total Fat: 160.4g
Cholesterol: 682.9mg
Sodium: 10335.3mg
Potassium: 1881.5mg
Carbohydrates: 107.6g
Fiber: 5.8g
Sugar: 47.2g
Protein: 167g