Your shopping cart is currently empty.
Frontier Recipe '55 Mom's Italian Baked Polenta Mix
Try this Frontier Roasted White Corn Polenta side dish to earn raves at your next dinner party. The texture is firm and cheesy, (add gruyere cheese!) and it's served cut into squares, a wonderful side dish to grilled meats, pot roast or sautéed vegetables. Made with real hominy grits, like white cornmeal, this Italian specialty can be prepared a day ahead and serves 12. Roasted White Corn Polenta makes a fantastic party side dish to any grilled meat, or serve with bacon and eggs for breakfast.
*Frontier recently changed their baked polenta mix recipe and came out with an updated version - Frontier Nonna's Cheesy Baked Polenta Mix. You can check it out here.
*Frontier recently changed their baked polenta mix recipe and came out with an updated version - Frontier Nonna's Cheesy Baked Polenta Mix. You can check it out here.
$4.49
Additions:
6 cups milk
12 Tbsp. butter
1 tsp. salt
1 cup shredded gruyere cheese
1/2 cup parmesan cheese
4 Tbsp. butter (melted)
Cooking Directions:
12 Tbsp. butter
1 tsp. salt
1 cup shredded gruyere cheese
1/2 cup parmesan cheese
4 Tbsp. butter (melted)
Bring milk to a slow boil. Add butte and packaged hominy grits. Cook and stir almost continuously until thick about 6 to 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 baking dish. Sprinkle both cheese and melted butter over top. Refrigerate 2 hours or overnight. Bake at 350 degrees for 45 minutes. Remove from oven, cut into squares and serve.
Ingredients: White hominy corn grits, fire-roasted, freeze-dried corn, five pepper blend.
Combine Your Purchase With