Roasted Corn Polenta a la Roma

Price: $4.50

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.

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

Corn Polenta Cooking Directions:

Bring milk to a slow boil in a 3 quart saucepan.
Add cut-up butter and packaged polenta.
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.