Ingredients
-
2
-
6
-
1/4
-
2
-
2
-
1/2
-
1
-
-
-
-
-
-
-
-
Directions
Swiss Cornmeal Casserole, This is from The Swiss Cookbook The author says that Emmentaler, Gruyere or any combo of the two can be used–that gruyere has a stronger taste I haven’t made it yet She says that it is a traditional recipe Times are just guesses I don’t know how long it will take to make , Nice dish were the use of good quality ingredients is a must The cooking style gives a nice creamy yet firm texture Made as written using Swiss and Gruyere cheeses but we both thought it needed some Romano or Parmesan Thanks for the post
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Steps
|
1
Done
|
Blend Cornmeal and 2 Cups Water to a Smooth Mixture. |
|
2
Done
|
Bring the Other 4 Cups of Water to a Boil. Gradually Stir in the Cornmeal Mixrture. Cook Over Low Heawt, Stirring Frequently, Until Thick and Smooth, or Until the Mixture Clears the Sides of the Saucepan. |
|
3
Done
|
Beat in the Butter, 1.5 Cups Grated Cheese, Salt and Paprika. Spread Mixture on a Buttered Cookie Sheet to a Depth of 1 Inch. Chill. |
|
4
Done
|
Butter a Shallow Baking Dish. |
|
5
Done
|
Cut Cornmeal Mixture Into Fingers and Place Them in It. Pour Cream Over It. Sprinkle With Remaining Cheese. |
|
6
Done
|
Bake at 350 For 15-20 Minutes or Until Top Is Lightly Browned. |
