Double Corn Polenta Recipe

Name: Double Corn Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 1/4 cup ( 1/2 stick) butter, melted; 2 large eggs, beaten; 1 cup grated Cheddar cheese; 1 package (10 ounces) frozen corn, thawed and well drained; 1/2 cup yellow cornmeal; 1 cup sour cream, plus more for serving; 1 tablespoon sugar; 1 teaspoon salt; 1 can (4 ounces) chopped green chiles, drained; 1/4 cup freshly grated Parmesan cheese; Fresh Tomato Salsa (see recipe below) or good-quality purchased tomato salsa for serving; 4 tomatoes, seeded, chopped, and drained; 1/2 cup diced green bell pepper (optional); 1 1/2 cup chopped yellow onion; 1 tablespoon seeded and minced jalapeno pepper, or 1 tablespoon diced canned chiles, drained; 2 garlic cloves, minced; Juice of 1 small lime; 1 tablespoon olive oil; 1/4 cup chopped fresh cilantro or parsley; 1 tablespoon chopped fresh oregano or 3/4 teaspoon dried oregano; 1/2 teaspoon salt; Freshly ground pepper to taste

Servings: persons

1/4 cup ( 1/2 stick) butter, melted
2 large eggs, beaten
1 cup grated Cheddar cheese
1 package (10 ounces) frozen corn, thawed and well drained
1/2 cup yellow cornmeal
1 cup sour cream, plus more for serving
1 tablespoon sugar
1 teaspoon salt
1 can (4 ounces) chopped green chiles, drained
1/4 cup freshly grated Parmesan cheese
Fresh Tomato Salsa (see recipe below) or good-quality purchased tomato salsa for serving
4 tomatoes, seeded, chopped, and drained
1/2 cup diced green bell pepper (optional)
1 1/2 cup chopped yellow onion
1 tablespoon seeded and minced jalapeno pepper, or 1 tablespoon diced canned chiles, drained
2 garlic cloves, minced
Juice of 1 small lime
1 tablespoon olive oil
1/4 cup chopped fresh cilantro or parsley
1 tablespoon chopped fresh oregano or 3/4 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground pepper to taste

1
To Make the Fresh Tomato Salsa:
2
In a medium bowl, stir together all ingredients.
3
Cover and let stand at room temperature at least 1 hour to allow flavors to blend, then cover and store in refrigerator until ready to use.
4
Drain, if necessary, before using.
5
Homemade salsa is best eaten the same day as prepared.
6
To Make the Double Corn Polenta:
7
Preheat oven to 350F.
8
In a bowl, combine melted butter, eggs, cheese, corn, cornmeal, 1 cup sour cream, sugar, salt, and chiles and mix well.
9
Place in a lightly sprayed or oiled 7 1/2-by-11 3/4-inch glass baking dish.
10
Bake, uncovered, until firm, about 40 minutes.
11
Sprinkle with Parmesan cheese and bake 5 minutes longer.
12
Serve with salsa and additional sour cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/4 cup ( 1/2 stick) butter, melted, 2 large eggs, beaten, 1 cup grated Cheddar cheese, 1 package (10 ounces) frozen corn, thawed and well drained, and more.

Yes, Double Corn Polenta falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Double Corn Polenta

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