PREP: 25 minutes BAKE: 50 minutes OVEN: 325°F MAKES 12 servings
2 cups fresh corn kernels (4 ears) or frozen whole kernel corn
1 cup chopped green sweet pepper
1⁄2 cup chopped onion (1 medium)
2 cloves garlic, minced
2 tablespoons vegetable oil
2 16-ounce tubes refrigerated cooked polenta
6 eggs, lightly beaten
1 tablespoon stone-ground mustard or Dijon-style mustard
1 teaspoon sugar
3⁄4 teaspoon salt
1⁄4 to 1⁄2 teaspoon coarse ground black pepper
11⁄2 cups soft bread crumbs (2 slices)
2 tablespoons butter, melted
1 Preheat oven to 325°F. Lightly grease a 2-quart rectangular baking dish; set aside. In a large saucepan cook corn, sweet pepper, onion, and garlic in hot oil over medium heat about 5 minutes or just until tender, stirring occasionally.
2 Crumble polenta; set aside. In a large bowl combine eggs, mustard, sugar, salt, and black pepper. Stir in cooked vegetables and crumbled polenta. Transfer mixture to the prepared baking dish.
3 In a small bowl combine bread crumbs and melted butter; sprinkle over polenta mixture. Bake, uncovered, about 50 minutes or until a knife inserted near center comes out clean.
PER SERVING: 185 cal., 7 g total fat (2 g sat. fat), 111 mg chol., 551 mg sodium, 24 g carb., 3 g fiber, 7 g pro.
