Food recipes
Swiss Cornmeal Casserole
Swiss Cornmeal Casserole Ingredients: cornmeal, degermed, unenriched, yellow water, bottled, generic butter, without salt cheese, gruyere salt, table spices, paprika cream, fluid, heavy whipping Directions: Blend corn...
Swiss Cornmeal Casserole
Ingredients:
cornmeal, degermed, unenriched, yellow
water, bottled, generic
butter, without salt
cheese, gruyere
salt, table
spices, paprika
cream, fluid, heavy whipping
Directions:
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.
Ingredients:
cornmeal, degermed, unenriched, yellow
water, bottled, generic
butter, without salt
cheese, gruyere
salt, table
spices, paprika
cream, fluid, heavy whipping
Directions:
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.