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Ingredientes
- 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
Direcciones
- Bring the water and lowfat milk to a boil. Add in the cornmeal and turn down to a simmer. Continually whisk for 4 min till smooth. Stir in half of the cheese, the butter, 1 Tbsp. of the extra virgin olive oil, the fresh corn and seasoning till the cheese has melted.
- Grease a casserole with the remaining tsp. of extra virgin olive oil and pour in the corn mix. Top with the remaining cheese and bake in a preheated 400 degree oven till all cheese is melted and browned on top. To serve, cut with dental floss.
- This recipe yields 6 side-dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 6 servings | |
| Calories 96 | |
| Calories from Fat 51 | 53% |
| Total Fat 5.79g | 7% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 36mg | 2% |
| Potassium 175mg | 5% |
| Total Carbs 8.94g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 4.57g | 3% |
| Protein 3.17g | 5% |
