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Frontier Roasted Corn Polenta
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Try this polenta side dish to earn raves at your next dinner party. The texture is firm and cheesy, (add gruyere cheese!) and it's served cut into squares, a wonderful side dish to grilled meats, pot roast or sautéed vegetables. Made with real hominy grits, like white cornmeal, this Italian specialty can be prepared a day ahead and serves 12. Roasted Corn Polenta makes a fantastic party side dish to any grilled meat, or serve with bacon and eggs for breakfast.
$4.49
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Additions:
6 cups milk
12 Tbsp. butter
1 tsp. salt
1 cup shredded gruyere cheese
1/2 cup parmesan cheese
4 Tbsp. butter (melted)
Cooking Directions:
Bring milk to a slow boil. Add butte and packaged hominy grits. Cook and stir almost continuously until thick about 6 to 8 minutes. Remove pan from heat, add salt and contents of roasted corn seasoning packet. Beat 5 minutes with an electric mixer. Pour mixture into baking dish. Sprinkle both cheese and melted butter over top. Refrigerate 2 hours or overnight. Bake at 350 degrees for 45 minutes. Remove from oven, cut into squares and serve.
Ingredients:
White hominy corn grits, fire-roasted, freeze-dried corn, five pepper blend.
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