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Double Corn Polenta

Double Corn Polenta Recipe

  • ¼ cup (½ stick) butter, melted
  • 2 large eggs, beaten
  • 1 cup grated Cheddar cheese
  • 1 package (10 ounces) frozen corn, thawed and well drained
  • ½ 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
  • ¼ 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
  • ½ cup diced green bell pepper (optional)
  • 1½ 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
  • ¼ cup chopped fresh cilantro or parsley
  • 1 tablespoon chopped fresh oregano or ¾ teaspoon dried oregano
  • ½ teaspoon salt
  • Freshly ground pepper to taste
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 415kcal (21%)
Total Fat 28g (43%)
Saturated Fat 15g (76%)
Cholesterol 134mg (45%)
Total Carbohydrate 30g
Dietary Fiber 4g
Sugars 11g
Protein 14g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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