| ROASTED CORN Polenta A La Roma Ingredients: White hominy corn grits, fire-roasted, freezed dried corn and five pepper blend. Additions: 6 C. Whole Milk 12 T. Butter (Cut into Pieces) 1 t. Salt 4 oz. (1 C.) Shredded Gruyere Cheese 2 oz. Grated (1/2 C.) Parmesan Cheese 4 T. Butter (Melted) Cooking Directions: Bring milk to a slow boil in 3-quart saucepan. Add cut-up butter 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 grits mixture into flat 7 x 11 inch glass baking dish. Sprinkle both cheeses and melted butter over top. Refrigerate 2 hours or overnight. Bake at 350 degrees for 35 to 40 minutes. Remove from oven, cut into squares and serve. Preparation Time: 20 minutes Cooking Time: 40 minutes |
