INGREDIENTS

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)
----------------------------------------------
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