
Recipe ’55 Mom’s Italian Baked Polenta
1. Bring milk to a slow boil in a 3 quart saucepan.
2. Add cut-up butter and packaged polenta.
3. Cook on medium low heat and stir almost continuously until thick about 8 minutes.
4. Remove pan from heat, add salt and contents of roasted corn seasoning packet.
5. Beat 5 minutes with an electric mixer.
6. Pour mixture into flat 9 x 13 baking dish.
7. Sprinkle both cheeses and melted butter over the top.
8. Refrigerate 2 hours or overnight.
9. Bake at 350 degrees for 45 minutes.
10. Remove from oven, cut into squares and serve.
Ingredients
Directions
1. Bring milk to a slow boil in a 3 quart saucepan.
2. Add cut-up butter and packaged polenta.
3. Cook on medium low heat and stir almost continuously until thick about 8 minutes.
4. Remove pan from heat, add salt and contents of roasted corn seasoning packet.
5. Beat 5 minutes with an electric mixer.
6. Pour mixture into flat 9 x 13 baking dish.
7. Sprinkle both cheeses and melted butter over the top.
8. Refrigerate 2 hours or overnight.
9. Bake at 350 degrees for 45 minutes.
10. Remove from oven, cut into squares and serve.