frontier soups

Polenta Mix

Roasted White Corn Polenta Mix

Baker's dozen



Delicious and cheesy, this baked polenta side dish is made with white hominy rather than yellow corn meal. Add milk, butter and Gruyere cheese, and serve with grilled chicken, ribs, roast lamb or steak, or for breakfast with bacon and eggs. Excellent make-ahead dish for entertaining.

Nutrition: Gluten-Free
Serves: 8-12

  • Ingredients
  • What you need
  • Cooking instructions

White corn polenta grits, freeze-dried corn, ground peppercorn blend, allspice.


  • 6 cups whole milk
  • 12 tablespoons butter, cut up into pieces
  • 1 tsp salt
  • 4 ounces shredded gruyere cheese
  • 2 ounces grated parmesan cheese
  • 4 tablespoons butter, melted
  • Bring milk to a slow boil in a 3 quart saucepan.
  • Add cut-up butter and packaged polenta.
  • Cook on medium low heat and stir almost continuously until thick about 8 minutes.
  • Remove pan from heat, add salt and contents of roasted corn seasoning packet.
  • Beat 5 minutes with an electric mixer.
  • Pour mixture into flat 9 x 13 baking dish.
  • Sprinkle both cheeses and melted butter over the top.
  • Refrigerate 2 hours or overnight.
  • Bake at 350 degrees for 45 minutes.
  • Remove from oven, cut into squares and serve.

Recipe Adaptations