Ingredients Jump to Instructions ↓

  1. 1 3/4 cups 414ml Water

  2. 1 3/4 cups 414ml Milk

  3. 1 cup 62g / 2 1/5oz Cornmeal polenta

  4. 3/4 lb 340g / 11oz Kashkaval cheese - grated

  5. 1 tablespoon 15ml Unsalted butter

  6. 1 tablespoon 15ml Extra-virgin olive oil - plus

  7. 1 teaspoon 5ml Extra-virgin olive oil

  8. 2 Corn - kernels cut off

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Bring the water and milk to a boil. Add the cornmeal and turn down to a simmer. Continually whisk for 4 minutes until smooth. Stir in half of the cheese, the butter, 1 tablespoon of the olive oil, the fresh corn and seasoning until the cheese has melted.

  2. Grease a casserole with the remaining teaspoon of olive oil and pour in the corn mixture. Top with the remaining cheese and bake in a preheated 400 degree oven until all cheese is melted and browned on top. To serve, cut with dental floss.


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