STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A thrifty recipe using cornmeal mush (or leftover polenta) from the heartland of America. Chilling time for the mush not included in the preparation time. From The United States Regional cookbook, Culinary Arts Institute of Chicago, 1947”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. If using leftover polenta, skip the next three steps and just cut into cubes.
  2. Make a mush by adding corn meal gradually to boiling salted water, stirring constantly for 30 minutes.
  3. Pour into a shallow pan.
  4. When cold, cut into 1 inch cubes.
  5. Melt the cheese in a double boiler.
  6. Add milk gradually, stirring constantly.
  7. Alternate layers of mush and cheese sauce in a casserole and bake at 350 for 20 minutes.
  8. Sprinkle with paprika and serve hot.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: