Baked Mamaliga, It's The Corniest Polenta Recipe

• 1 3/4 c. water
• 1 3/4 c. lowfat milk
• 1 c. cornmeal polenta (medium grind is preferable)
• 3/4 lb kashkaval cheese grated
• 1 Tbsp. unsalted butter
• 1 Tbsp. extra-virgin extra virgin olive oil plus
• 1 tsp extra-virgin extra virgin olive oil
• 2 x ears corn kernels cut off Salt to taste Freshly-grnd black pepper to taste

1. Bring the water and lowfat milk to a boil.
2. Add in the cornmeal and turn down to a simmer.
3. Continually whisk for 4 min till smooth.
4. Stir in half of the cheese, the butter, 1 Tbsp.
5. of the extra virgin olive oil, the fresh corn and seasoning till the cheese has melted.
6. Grease a casserole with the remaining tsp.
7. of extra virgin olive oil and pour in the corn mix.
8. Top with the remaining cheese and bake in a preheated 400 degree oven till all cheese is melted and browned on top.
9. To serve, cut with dental floss.
10. This recipe yields 6 side-dish servings.

water, milk, cornmeal polenta, kashkaval cheese, unsalted butter, extravirgin extra virgin olive oil plus, extravirgin extra virgin olive oil, corn kernels

Taken from cookeatshare.com/recipes/baked-mamaliga-it-s-the-corniest-polenta-75055 (may not work)