Lightly grease a 2-quart rectangular baking dish;
set aside. If using fresh corn, cut kernels from ears (you should
have about 2 cups). In a large saucepan, heat oil. Cook corn, sweet
pepper, onion, garlic, and black pepper in hot oil about 5 minutes
or until just tender. Crumble the polenta (you should have about 7
cups); set aside. In a large bowl, combine eggs, mustard, sugar, and
salt. Stir in the cooked vegetable mixture and the crumbled polenta.
Spoon mixture into the prepared dish. In a small bowl, combine bread
crumbs and melted butter. Sprinkle over top of polenta mixture. Bake
in a 325 degree F. about 50 minutes or until knife inserted near the
center comes out clean. Makes 12 servings.
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