*Frontier Soups’ Roasted Corn Polenta was formerly called Southern Hospitality Roasted Corn Grits.
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.
Ingredients:
White polenta (corn meal or hominy grits), fire-roasted, freeze-dried corn and five pepper blend.
Additions:
6 cups whole milk
12 tablespoons butter, cut up into pieces
1 tsp salt
4 ounces shredded gruyere cheese
2 ounces grated parmesan cheese
4 tablespoons butter, melted
Cooking Directions:
Bring milk to a slow boil in a 3 quart saucepan. Add cut-up butter and packaged polenta/grits. Cook on medium low heat and stir almost continuously until thick about 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 flat 7 x 11 baking dish. Sprinkle both cheeses and melted butter over the top. Refrigerate 2 hours or overnight. Bake at 350 degrees for 45 minutes. Remove from oven, cut into squares and serve. |
