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Frontier Nonna's Cheesy Baked Polenta Mix
Try this Frontier Nonna's Cheesy Baked Polenta Mix 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 11-12. Frontier Nonna's Cheesy Baked Polenta Mix makes a fantastic party side dish to any grilled meat, or serve with bacon and eggs for breakfast. 10 oz
*This is Frontier's newly updated version of their Baked Polenta Mix - the packaging, ingredients and preparation method have changed from the old Frontier Recipe '55 Mom's Italian Baked Polenta Mix.
*This is Frontier's newly updated version of their Baked Polenta Mix - the packaging, ingredients and preparation method have changed from the old Frontier Recipe '55 Mom's Italian Baked Polenta Mix.
$5.99
Gluten Free
No Added Salt
Nothing Artificial
Serves 11-12
What you'll need:
6 cups whole milk
12 tablespoons butter, cut up into pieces
1 tsp salt
4 ounces shredded gruyere cheese
2 ounces grated parmesan cheese
4 tablespoons butter, melted
How to prepare:
Bring milk to a slow boil in a 4-quart saucepan.
Add cut-up butter and Polenta Mix.
Cook and stir continuously until thick, about 5 minutes.
Remove pan from heat, add salt and beat for 3-5 minutes with hand-held electric mixer.
Pour mixture into 9 x 13 inch baking dish.
Sprinkle both cheeses and melted butter over the top of polenta.
Refrigerate 2 hours or overnight (for best results).
Preheat oven to 350°F and bake for 45 minutes or until browned on top.
Remove from oven, cut into squares and serve.
Serve as the perfect side dish for a savory dinner or brunch.
Ingredients: White corn polenta grits, freeze-dried corn, ground peppercorn blend, allspice.
No Added Salt
Nothing Artificial
Serves 11-12
What you'll need:
6 cups whole milk
12 tablespoons butter, cut up into pieces
1 tsp salt
4 ounces shredded gruyere cheese
2 ounces grated parmesan cheese
4 tablespoons butter, melted
How to prepare:
Bring milk to a slow boil in a 4-quart saucepan.
Add cut-up butter and Polenta Mix.
Cook and stir continuously until thick, about 5 minutes.
Remove pan from heat, add salt and beat for 3-5 minutes with hand-held electric mixer.
Pour mixture into 9 x 13 inch baking dish.
Sprinkle both cheeses and melted butter over the top of polenta.
Refrigerate 2 hours or overnight (for best results).
Preheat oven to 350°F and bake for 45 minutes or until browned on top.
Remove from oven, cut into squares and serve.
Serve as the perfect side dish for a savory dinner or brunch.
Ingredients: White corn polenta grits, freeze-dried corn, ground peppercorn blend, allspice.
