Swiss Cornmeal Casserole Recipe #379829
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.
by Debbie R.
40 min | 20 min prep
SERVES 6
- 2 cups cornmeal
- 6 cups water
- 1/4 cup butter
- 2 cups grated swiss cheese (emmentaler or gruyere, romano or parmesan)
- 2 teaspoons salt
- 1/2 teaspoon paprika
- 1 cup heavy cream
- Blend cornmeal and 2 cups water to a smooth mixture.
- 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.
- 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.
- Butter a shallow baking dish.
- Cut cornmeal mixture into fingers and place them in it. Pour cream over it. Sprinkle with remaining cheese.
- Bake at 350 for 15-20 minutes or until top is lightly browned.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 379829 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars