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Polenta History
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Serves 8


3 cups water
3 cups milk
1 teaspoon salt
2 cups Sostanza Polenta
1 8-ounce can of creamed corn
½ cube of butter
½ cup grated Parmesan cheese
1 egg yolk, slightly beaten
¼ cup additional grated Parmesan cheese


Using a heavy base pan, bring milk, water and salt to the boil. Reduce heat to simmer and gradually add Sostanza Polenta, stirring constantly. When Polenta is thick, turn heat very low, partially cover and let the Polenta simmer over the heat for about two hours, stirring occasionally. Add creamed corn, butter, cheese, and stir. The Polenta should be very stiff. Preheat oven to 250 degrees Centigrade. Shape Polenta on an oven-proof, well buttered serving dish. Brush Polenta with egg yolk and sprinkle with remaining cheese. Place in oven and bake for one hour. If it hasn't browned on the outside, it can be placed under the griller for a minute or two. Serve when hot.

Leftover Polenta can be sliced and reheated.

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