Baked Mamaliga, It's the Corniest Polenta

• 1 3/4 cups water
• 1 3/4 cups milk
• 1 cup cornmeal polenta (medium grind is preferable)
• 3/4 pound kashkaval cheese, grated
• 1 tablespoon unsalted butter
• 1 tablespoon plus 1 teaspoon extra virgin olive oil
• 2 ears corn, kernels cut off
• Salt and pepper

1. Bring the water and milk to a boil.
2. Add the cornmeal and turn down to a simmer.
3. Continually whisk for 4 minutes until smooth.
4. Stir in 1/2 the cheese, the butter, 1 tablespoon of the olive oil, the fresh corn and seasoning until the cheese has melted.
5. Grease a casserole with the remaining teaspoon of olive oil and pour in the corn mixture.
6. Top with the remaining cheese and bake in a preheated 400 degree oven until all cheese is melted and browned on top.
7. To serve, cut with dental floss.

water, milk, cornmeal polenta, kashkaval cheese, unsalted butter, extra virgin olive oil, corn, salt

Taken from www.foodnetwork.com/recipes/baked-mamaliga-its-the-corniest-polenta-recipe.html (may not work)