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Corn and Polenta Bake

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

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  • Makes: 12 servings
  • Prep: 25 mins
  • Bake: 50 mins 325°F

Corn and Polenta Bake

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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