Total Time
Prep 20 mins
Cook 40 mins


Ingredients Nutrition


  1. Lightly oil a 9 inch pie pan or 8x8 inch pan.
  2. Place water in a medium saucepan over high heat and when it comes to a boil, gradually stir in the cornmeal.
  3. Reduce heat to medium-low and cook until thickens, about 20 minutes, stirring frequently.
  4. Add the parsley and the parmesan cheese, if using.
  5. Pour in the prepared pan and refrigerate until cooled and solid, at least 20 minutes or up to 4 hours.
  6. When cooled, use a cookie cutter to cut into shapes.
  7. Store in airtight container up to two weeks.