Recipe
Creamy Double Corn Polenta
Double corn means exactly that: whole kernels folded through a cornmeal batter, so the casserole bakes up creamy like spoonbread with pops of sweet corn throughout. Cheddar and Parmesan sharpen it, sour cream keeps it tender, and diced green chiles run a mild Southwestern current underneath. Six servings in 55 minutes — a side dish with main-course confidence.
Ingredients
Ingredients for Creamy Double Corn Polenta | |
|---|---|
1⁄4 | cup butter, melted |
2 | eggs |
1 | cup cheddar cheese, grated |
10 | ounces frozen corn, thawed and drained |
1⁄2 | cup cornmeal |
1 | cup sour cream |
1 | tablespoon sugar |
1 | teaspoon salt |
4 | ounces green chilies, drained and chopped |
1⁄4 | cup parmesan cheese, grated |
| • | salsa, for serving |
| • | sour cream, for serving |
Instructions
Mastering the Corn Polenta | |
|---|---|
| 1. | Preheat the oven to 350 degrees. |
| 2. | Prepare a 7-1/2" by 11-3/4" pan or 2-quart casserole by greasing it with cooking spray. |
| 3. | In a medium bowl, lightly beat the eggs. |
| 4. | Combine all the ingredients, except for the parmesan cheese, and mix thoroughly. |
| 5. | Pour the mixture into the prepared pan and place it in the oven. |
| 6. | Bake until the polenta is firm, approximately 40 minutes. |
| 7. | Sprinkle the top with grated parmesan cheese and bake for an additional 5 minutes, or until the cheese is melted. |
| 8. | Serve the creamy double corn polenta with salsa and a dollop of sour cream. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 362.4 kcal |
| Protein | 12.3 g |
| Fat | 25.6 g |
| Carbohydrates | 23.8 g |
| Fiber | 2.2 g |
| Sugar | 3.5 g |
Published on Aug 02, 2024 by Luminița
