Layered Cornmeal Casserole (Rakott Puliszka)

Sue Lau's Note:

Recipe from the Cleveland Hungarian Heritage Museum.

• Total Time: 1 mins
• Prep Time: 1 mins
• Cook Time: 0 mins

Ingredients:

Servings: 1

• 1 cup cornmeal
• 10 -12 ounces meaty bacon
• 1 lb dry curd cottage cheese
• ½ lb shredded swiss cheese
• ½ lb feta cheese or ½ lb bryndza cheese
• 1 lb sour cream

Directions:

1. Place cornmeal in a saucepan with four cups of water and cook until water is absorbed; set aside.
2. Mix cottage cheese, crumbled feta cheese and sour cream in a bowl; set aside.
3. Chop bacon and cook until done and drain on paper towels.
4. In a square baking dish (9x9-inches), layer with half the cornmeal, half the cheese, and half the bacon. Repeat layer and top with shredded Swiss cheese.
5. Bake at 325°F for 30-40 minutes or until top is lightly browned.
6. Remove from oven and cool for 10-15 minutes before serving.