| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
Italian |
Side dishes, Cheese, Vegetables |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 3 |
c |
Milk |
| 1 |
ts |
Salt |
| 2 |
c |
Polenta — (Italian |
|
|
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
1. 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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