No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (364g) Recipe makes 6 servings
Calories 489
Calories from Fat 304		(62%)
Amount Per Serving		%DV
	Total Fat 33.8g	52%
	Saturated Fat 20.6g	103%
	Monounsaturated Fat 9.2g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 107mg		35%
Sodium 932mg		38%
Potassium 180mg		5%
Total Carbohydrate 34.4g		11%
	Dietary Fiber 3.0g	12%
	Sugars 0.8g
Protein 13.9g		27%
detailed view... how is this calculated?

Swiss Cornmeal Casserole

Recipe #379829 | 40 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Debbie R.
Jul 1, 2009

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.

SERVES 6 (change servings and units)

Ingredients

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

Directions

1
Blend cornmeal and 2 cups water to a smooth mixture.
2
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
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
Butter a shallow baking dish.
5
Cut cornmeal mixture into fingers and place them in it. Pour cream over it. Sprinkle with remaining cheese.
6
Bake at 350 for 15-20 minutes or until top is lightly browned.