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4
ears of fresh corn or 2 cups frozen corn
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2
tablespoons cooking oil
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1
cup chopped green sweet pepper
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1/2
cup chopped onion
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2
cloves garlic, minced
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1/4
- 1/2
teaspoon coarsely ground black pepper
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2
16 ounce tub refrigerated cooked polenta
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6
eggs, slightly beaten
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1
tablespoon stone-ground mustard or Dijon-style mustard
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1
teaspoon sugar
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3/4
teaspoon salt
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1 1/2
cups soft bread crumbs (2 slices)
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2
tablespoons butter, melted
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.
- Servings Per Recipe 12,
- Calories 224,
- Protein (gm) 7,
- Carbohydrate (gm) 24,
- Fat, total (gm) 13,
- Cholesterol (mg) 21,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 8,
- Sodium (mg) 185,
- Percent Daily Values are based on a 2,000 calorie diet
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