Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, polenta-style corn casserole. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Reduce the heat to low and cook until the mixture thickens and the cornmeal is. In a large pot over medium-high heat, bring milk, water, and salt to a boil. Reduce heat to low, and cover. Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
Polenta-style corn casserole is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Polenta-style corn casserole is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have polenta-style corn casserole using 8 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Polenta-style corn casserole:
- Make ready 1 can (about 14 ounces) vegetable broth
- Prepare 1/2 cup cornmeal
- Get 1 can (7 ounces) corn,drained
- Prepare 1 can (4 ounces)mild green chiles,drained
- Take 1/4 cup diced red pepper
- Prepare 1/2 teaspoon salt
- Take 1/4 teaspoon black pepper
- Make ready 1 cup (about 4 ounces) shredded cheddar cheese
True polenta is made from a specific variety of corn. "Polenta should be made from corn that at one point culturally grew in Italy, even if the variety is now grown in the. Polenta is best made with either medium- or coarsely-ground cornmeal. Finely-ground cornmeal flour can also be used to make polenta, but we don't like the texture as much and often find that it retains a floury taste. Masa harina is also a finely-ground cornmeal, but with one extra step added.
Instructions to make Polenta-style corn casserole:
- Pour broth into crockpot. Whisk in cornmeal. Add corn,chilles,bell pepper,salt,black pepper,cover;cook on low 4 to 5 hours or on high 2 to 3 hours
- Stir in cheese. Cook,uncovered on low 15 to 30 minutes or until cheese is melted.
Finely-ground cornmeal flour can also be used to make polenta, but we don't like the texture as much and often find that it retains a floury taste. Masa harina is also a finely-ground cornmeal, but with one extra step added. Polenta is really a dish, not an ingredient, from northern Italy. Polenta is usually made from yellow corn. Gradually stir corn meal mixture into boiling liquid.
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