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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.

Roasted White Corn Polenta Ingredients:

White polenta (corn meal or hominy grits), fire-roasted, freeze-dried corn and five pepper blend.

Allergen Information: Certified Gluten-Free

Recipe 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

Roasted White Corn Polenta Recipe Directions:

  1. Bring milk to a slow boil in a 3 quart saucepan.
  2. Add cut-up butter and packaged polenta.
  3. Cook on medium low heat and stir almost continuously until thick about 8 minutes.
  4. Remove pan from heat, add salt and contents of roasted corn seasoning packet.
  5. Beat 5 minutes with an electric mixer.
  6. Pour mixture into flat 9 x 13 baking dish.
  7. Sprinkle both cheeses and melted butter over the top.
  8. Refrigerate 2 hours or overnight.
  9. Bake at 350 degrees for 45 minutes.
  10. Remove from oven, cut into squares and serve.

Roasted White Corn Polenta Mix