Corn and Polenta Bake
ears of fresh corn or 2 cups frozen corn
tablespoons cooking oil
cup chopped green sweet pepper
cup chopped onion
cloves garlic, minced
teaspoon coarsely ground black pepper
16 ounce tub refrigerated cooked polenta
eggs, slightly beaten
tablespoon stone-ground mustard or Dijon-style mustard
cups soft bread crumbs (2 slices)
tablespoons butter, melted
- 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.
- 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.
- 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