Corn and Polenta Bake

Dijon mustard slips tangy flavor into this side dish corn casserole recipe.

Corn and Polenta Bake Enlarge Image
2,983views
Makes:
12 servings
Prep:
25 mins
Bake:
50 mins 325°F
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Corn and Polenta Bake

Ingredients
4
ears of fresh corn or 2 cups frozen corn
2
tablespoons cooking oil
1
cup chopped green sweet pepper
1/2
2
1/4
teaspoon coarsely ground black pepper
2
16 ounce tub refrigerated cooked polenta
6
eggs, slightly beaten
1
tablespoon stone-ground mustard or Dijon-style mustard
1
teaspoon sugar
3/4
teaspoon salt
1 1/2
cups soft bread crumbs (2 slices)
2
tablespoons butter, melted

Directions

  1. Lightly grease a 2-quart rectangular baking dish; set aside. If using fresh corn, cut kernels from ears (you should have about 2 cups). In a large saucepan, heat oil. Cook corn, sweet pepper, onion, garlic, and black pepper in hot oil about 5 minutes or until just tender.
  2. Crumble the polenta (you should have about 7 cups); set aside. In a large bowl, combine eggs, mustard, sugar, and salt. Stir in the cooked vegetable mixture and the crumbled polenta. Spoon mixture into the prepared dish.
  3. In a small bowl, combine bread crumbs and melted butter. Sprinkle over top of polenta mixture. Bake in a 325 degree F about 50 minutes or until knife inserted near the center comes out clean. Makes 12 servings.

Nutrition Facts

(Corn and Polenta Bake)
    Per serving:
  • 224 kcal cal.,
  • 13 g fat
  • (2 g sat. fat,
  • 21 mg chol.,
  • 185 mg sodium,
  • 24 g carb.,
  • 8 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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