Food recipes
Swiss Cornmeal Polenta
Swiss Cornmeal Polenta Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d cornmeal, degermed, unenriched, yellow salt, table cream, fluid, heavy whipping cheese, parmesan, hard onions, raw mushroo...
Swiss Cornmeal Polenta
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
salt, table
cream, fluid, heavy whipping
cheese, parmesan, hard
onions, raw
mushrooms, white, raw
Directions:
Preheat oven to 400 degrees.
In a heavy pan add the milk, cornmeal and salt.
Bring to a boil, whisking constantly.
Reduce heat and simmer gently for 7 minutes.
Stir and beat occasionally to keep mixture smooth.
Stir in the cream.
Pour slightly less than half the mixture into a buttered glass or ceramic 8 x 8 x 2 pan.
Sprinkle with the mushrooms and sweet onions and half the cheese.
Pour in the remaining batter and top with the rest of the cheese.
Bake in a preheated oven for 40 minutes and let stand 10 minutes before serving.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
salt, table
cream, fluid, heavy whipping
cheese, parmesan, hard
onions, raw
mushrooms, white, raw
Directions:
Preheat oven to 400 degrees.
In a heavy pan add the milk, cornmeal and salt.
Bring to a boil, whisking constantly.
Reduce heat and simmer gently for 7 minutes.
Stir and beat occasionally to keep mixture smooth.
Stir in the cream.
Pour slightly less than half the mixture into a buttered glass or ceramic 8 x 8 x 2 pan.
Sprinkle with the mushrooms and sweet onions and half the cheese.
Pour in the remaining batter and top with the rest of the cheese.
Bake in a preheated oven for 40 minutes and let stand 10 minutes before serving.