Best Baked Mamaliga Baked Polenta Recipes

Baked Mamaliga, It's the Corniest Polenta image

Provided by Food Network

Time 25m

Yield Serves 6 as a side dish

Number Of Ingredients 8

1 3/4 cups water
1 3/4 cups milk
1 cup cornmeal polenta (medium grind is preferable)
3/4 pound kashkaval cheese, grated
1 tablespoon unsalted butter
1 tablespoon plus 1 teaspoon extra virgin olive oil
2 ears corn, kernels cut off
Salt and pepper

Steps:

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 1/2 the cheese, the butter, 1 tablespoon of the olive oil, the fresh corn and seasoning until the cheese has melted. 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.

Baked Mamaliga (Baked Polenta) image

Provided by AniSarit

Categories Cheese

Time 35m

Yield 8 serving(s)

Number Of Ingredients 3

1 polenta
2 cups romano cheese or 2 cups feta
2 tablespoons Smart Balance light butter spread

Steps:

Cut cold mamaliga into strips 1/2 to 1 inch thick.
In a casserole or gratin dish, layer the ingredients, starting with the mamaliga and ending with a layer of cheese and butter.
Bake for 30minutes in a 375degF preheated oven, until the cheese melts and the mamaliga is very hot throughout. Serve immediately.

Nutrition Facts : Calories 119.5, Fat 8.4, SaturatedFat 4.7, Cholesterol 22, Sodium 404.6, Carbohydrate 1, Sugar 0.2, Protein 9.6