Cheesy Polenta Waffles

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 tbsp Baking powder
  • 1 pinch Cayenne pepper
  • 1 1/2 cups Corn meal
  • 1/4 cup Cornstarch
  • 1/8 tsp Pepper
  • 1/4 tsp Salt

• Dairy

  • 1 tbsp Butter
  • 1 cup Cheddar cheese, sharp grated
  • 3 cups Milk

Found on cupcakesandkalechips.com

Description

Ingredients

• 1 1/2 cups corn meal
• 3 cups milk
• 1 tbsp butter
• 1 cup sharp cheddar cheese, grated
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• pinch cayenne pepper
• 1 egg
• 1/4 cup cornstarch
• 1/2 Tablespoon baking powder
• 1 1/2 cups corn meal
• 3 cups milk
• 1 tbsp butter
• 1 cup sharp cheddar cheese, grated
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• pinch cayenne pepper
• 1 egg
• 1/4 cup cornstarch
• 1/2 Tablespoon baking powder

Directions

• In a large saucepan, add the milk and butter and warm over medium heat until the butter melts. Gradually whisk in the cornmeal. Continue to stir until the polenta has thickened and is pulling away from the sides of the pot, about 10-15 minutes. Reduce heat, stir in the cheddar cheese, salt, pepper, and cayenne pepper. Remove from heat and stir in the egg, cornstarch, and baking powder. Preheat waffle iron. Lightly oil the waffle iron, fill with the polenta mixture (a standard waffle iron used about ½ cup of the polenta mixture), and cook as directed until browned.
• In a large saucepan, add the milk and butter and warm over medium heat until the butter melts.
• Gradually whisk in the cornmeal.
• Continue to stir until the polenta has thickened and is pulling away from the sides of the pot, about 10-15 minutes.
• Reduce heat, stir in the cheddar cheese, salt, pepper, and cayenne pepper.
• Remove from heat and stir in the egg, cornstarch, and baking powder.
• Preheat waffle iron.
• Lightly oil the waffle iron, fill with the polenta mixture (a standard waffle iron used about ½ cup of the polenta mixture), and cook as directed until browned.
• In a large saucepan, add the milk and butter and warm over medium heat until the butter melts. Gradually whisk in the cornmeal. Continue to stir until the polenta has thickened and is pulling away from the sides of the pot, about 10-15 minutes. Reduce heat, stir in the cheddar cheese, salt, pepper, and cayenne pepper. Remove from heat and stir in the egg, cornstarch, and baking powder. Preheat waffle iron. Lightly oil the waffle iron, fill with the polenta mixture (a standard waffle iron used about ½ cup of the polenta mixture), and cook as directed until browned.
• In a large saucepan, add the milk and butter and warm over medium heat until the butter melts.
• Gradually whisk in the cornmeal.
• Continue to stir until the polenta has thickened and is pulling away from the sides of the pot, about 10-15 minutes.
• Reduce heat, stir in the cheddar cheese, salt, pepper, and cayenne pepper.
• Remove from heat and stir in the egg, cornstarch, and baking powder.
• Preheat waffle iron.
• Lightly oil the waffle iron, fill with the polenta mixture (a standard waffle iron used about ½ cup of the polenta mixture), and cook as directed until browned.