Fresh Corn Spoonbread, Homage to Bologna

Course Breads and Muffins

Ingredients in this Recipe

1 cup polenta
1 red bell pepper seeded and diced fine
4 eggs
8 ounces fresh mozzarella cheese, 1/2" cubes
8 ounces whole milk ricotta cheese
Fresh dill fronds for garnish
Kernels from 4 ears of corn, about 2 cups
Melted butter
Sea or kosher salt and pepper to taste

Recipe Preparation

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