Polenta and Corn Bake
This is a satisfying, sunny yellow dish made with instant polenta and canned corn kernels baked in a cheesy batter. Serve with a chunky homemade tomato sauce.
Keywords
- Not Set
Ingredients
- 2 tbsp fresh or dried whole wheat breadcrumbs
- 2 1/2 cups instant polenta
- 1 tsp mustard powder
- 1 2/3 cups boiling water
- 2 large eggs (separated)
- 1 398ml can corn kernels (drained)
- 8 scallions (chopped)
- 2 tbsp fresh chives (snipped)
- 2/3 cup aged cheddar cheese (coarsely grated)
- 2/3 cup buttermilk
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