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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I absolutely love this dish. It can be used as a side dish or even a main dish; with a few modifications it can become a hearty meal. I love it even more the next day after it has been refrigerated overnight, I will slice me off a piece, warm it in the microwave for about 2 1/2 minuets and sit down with some crusty Italian Bread and a glass of wine, or juice. I do not always use measures because I eyeball many of my recipes and this one is no exception. These measurements are approximate and results will very according to individual taste. Ingredients:
3 cups chicken stock (use water if making vegetarian) |
1/8 teaspoon salt (optional) |
1 cup yellow cornmeal |
1 teaspoon unsalted butter |
1/4 cup grated parmesan cheese, plus |
1/4 cup parmesan cheese (for topping) |
2 tablespoons dried onion flakes |
1/4 teaspoon emeril's original essence |
1/4 teaspoon garlic powder |
1/4 teaspoon oregano |
1/2 teaspoon herbes de provence |
15 ounces whole kernel corn |
2 teaspoons olive oil |
Directions:
1. Preheat oven to temperature 400°F Bring water and salt to a boil in a heavy saucepan over high heat.
2. Slowly stir in cornmeal.
3. Reduce heat to medium low. Cook, stirring frequently, 10-15 minutes or until mixture is smooth and pulls away from sides of saucepan (add some juice from corn or water if needed to thin mixture).
4. Remove from heat. Stir in butter, Parmesan, oregano, garlic, drained corn and Emeril's Original Essence.
5. Spread mixture in the bottom of an oiled 8x12 pyrex baking dish.
6. Sprinkle with additional Herbs De Province and as much Parmesan as you like.
7. Bake 30 minutes or until top is golden.
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